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.

Nordic Rye Bread Pudding: Lingonberry and Cinnamon (Nordisk Rugbrødspudding: Tyttebær og Kanel)

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

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the rye bread, lingonberries, sugar, and cinnamon.
  3. In a separate bowl, whisk together the milk, eggs, and melted butter.
  4. Pour the milk mixture over the rye bread mixture and stir to combine.
  5. Transfer the mixture to a greased baking dish and bake for 45 minutes, or until the pudding is set and golden brown.
  6. 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