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.
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
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and nutmeg.
- Add the rye bread cubes and raisins to the egg mixture, stirring to combine and allowing the bread to soak for 10 minutes.
- Pour the mixture into 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. 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