Nordic Rye Bread Pudding: Lingonberry and Cinnamon (Nordisk Rugbrødspudding: Tyttebær og Kanel)
Nordisk Rugbrødspudding, or Nordic Rye Bread Pudding, is a traditional dessert in New Nordic cuisine that combines the hearty flavors of rye bread with the tartness of lingonberries and the warmth of cinnamon. This comforting and wholesome dessert is perfect for cold winter evenings or as a sweet treat after a Nordic-inspired meal.
Ingredients
- 4 cups rye bread, cubed
- 1 cup lingonberries
- 1/2 cup sugar
- 1 tsp cinnamon
- 2 cups milk
- 3 eggs
- 1/4 cup melted butter
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the rye bread, lingonberries, sugar, and cinnamon.
- In a separate bowl, whisk together the milk, eggs, and melted butter.
- Pour the milk mixture over the rye bread mixture and stir to combine.
- Transfer the mixture to a greased baking dish and bake for 45 minutes, or until the pudding is set and golden brown.
- Let the pudding cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 5g
- Fat
- 10g
Supplies
Large mixing bowl Baking dish Whisk
Tools
Oven
Serving suggestions
Serve the Nordic Rye Bread Pudding warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips & tricks
For an extra Nordic touch, sprinkle some crushed rye crispbread on top before serving.
Cost
$10