Danish Rye Bread Pudding (Rugbrødsgrød)

Rugbrødsgrød, also known as Danish rye bread pudding, is a traditional Danish dish that transforms leftover rye bread into a delicious and comforting dessert. This simple and hearty pudding is perfect for a cozy evening at home or as a sweet treat after a satisfying meal.

Danish Rye Bread Pudding (Rugbrødsgrød)

Ingredients

  • 4 cups of stale rye bread, cubed
  • 2 cups of whole milk
  • 1/2 cup of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of salt
  • 1/4 cup of raisins (optional)

Instructions

  1. In a large saucepan, combine the stale rye bread and whole milk. Let it soak for 10 minutes.
  2. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
  3. Once the mixture is simmering, reduce the heat to low and add the granulated sugar, stirring until dissolved.
  4. In a separate bowl, whisk together the eggs, vanilla extract, ground cinnamon, and salt.
  5. Slowly pour the egg mixture into the saucepan with the rye bread and milk, stirring constantly to combine.
  6. If using, fold in the raisins at this point.
  7. Cook the pudding over low heat for 10-15 minutes, stirring occasionally, until it thickens to a creamy consistency.
  8. Remove the pudding from the heat and let it cool slightly before serving warm.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
5g
Carbohydrates
40g
Fat
8g

Supplies

Large saucepan Whisk Wooden spoon Bowl

Tools

Serving bowls Sauce ladle

Serving suggestions

Serve the Rugbrødsgrød warm, topped with a dollop of whipped cream or a sprinkle of powdered sugar for a delightful finish.

Tips & tricks

For a twist, try adding a handful of chopped nuts or a drizzle of caramel sauce to the pudding before serving.

Cost

$5