Roggenbrot Pudding (rye Bread Pudding)

Roggenbrot Pudding, also known as Rye Bread Pudding, is a traditional dessert from Lower Saxon cuisine. This hearty and comforting pudding is made with rye bread, eggs, milk, and warm spices, creating a deliciously unique flavor.

Roggenbrot Pudding (rye Bread Pudding)

Ingredients

  • 4 cups rye bread, cubed
  • 3 eggs
  • 2 cups milk
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup raisins

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and nutmeg.
  3. Add the rye bread cubes and raisins to the egg mixture, stirring to combine and allowing the bread to soak for 10 minutes.
  4. Pour the mixture into a greased baking dish and bake for 45 minutes, or until the pudding is set and golden brown.
  5. Let the pudding cool for a few minutes before serving. Enjoy warm or at room temperature.

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
Protein
8g
Carbohydrates
35g
Fat
9g

Supplies

Baking dish Mixing bowl Whisk

Tools

Oven

Serving suggestions

Serve the Roggenbrot Pudding with a dollop of whipped cream or a sprinkle of powdered sugar for a delightful finish.

Tips & tricks

For a richer flavor, you can use heavy cream instead of milk in this recipe.

Cost

$8