ReceptnaptárRye bread and apple pudding (northern style)
In northern peasant cooking, stale rye bread was never thrown away but turned into puddings, porridges or drinks. This rye bread pudding, sweetened with apple and honey, is a simple, filling dessert. Made from dark bread, it is slightly tangy and rich in flavour.
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Method
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- Put the rye bread in a bowl, pour over the hot milk and leave for 15 minutes.
- Whisk the eggs with the sugar or honey and the cinnamon until frothy.
- Mash the bread with a fork and mix in the egg mixture, apples and raisins.
- Pour into a buttered 20 cm baking dish and dot with butter.
- Bake at 180 °C for 40-45 minutes until the top is golden and the centre is set.
- Serve warm or cold with sour cream or cream.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use stale rather than fresh rye bread, because it absorbs the milk.
- Do not dice the apples too small so you can feel them in the pudding.
- Sweetened with honey it tastes even more traditional.
Frequently asked questions
Can other bread be used?
Yes, but rye gives the characteristic flavour; with wheat bread it is milder.
How long does it keep?
3 days in the fridge, good warmed up too.
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