Rye Bread Pudding with Lingonberry Sauce (Rupjmaizes Maizīšu Pudiņš ar Mellenīšu Mērci)
Rupjmaizes Maizīšu Pudiņš ar Mellenīšu Mērci, or Rye Bread Pudding with Lingonberry Sauce, is a traditional dessert from Livonian cuisine. This comforting and flavorful pudding is perfect for a cozy evening treat.
Ingredients
- 4 cups rye bread, cubed
- 2 cups milk
- 1/2 cup sugar
- 2 eggs
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup lingonberry jam
- 1/4 cup water
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the rye bread cubes and milk. Let it soak for 10 minutes.
- In another bowl, beat the sugar and eggs together. Stir in the melted butter, vanilla extract, cinnamon, and nutmeg.
- Pour the egg mixture over the soaked rye bread 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.
- While the pudding is baking, make the lingonberry sauce by heating the lingonberry jam and water in a small saucepan over medium heat. Stir until smooth, then remove from heat.
- Serve the warm rye bread pudding with the lingonberry sauce drizzled on top.
Cooking & Preparation
- Preparation time:
- 20 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
Baking dish Mixing bowls Whisk Saucepan
Tools
Oven Stovetop
Serving suggestions
Serve the Rupjmaizes Maizīšu Pudiņš ar Mellenīšu Mērci warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips & tricks
For a twist, try adding a handful of raisins or chopped nuts to the rye bread pudding mixture before baking.
Cost
$10