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.

Rye Bread Pudding with Lingonberry Sauce (Rupjmaizes Maizīšu Pudiņš ar Mellenīšu Mērci)

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

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the rye bread cubes and milk. Let it soak for 10 minutes.
  3. In another bowl, beat the sugar and eggs together. Stir in the melted butter, vanilla extract, cinnamon, and nutmeg.
  4. Pour the egg mixture over the soaked rye bread 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. 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.
  7. 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