Tuesday, 10 July 2007

Sweet double bread pudding

Made of leftovers.
And delicious.

Somehow, unexpectedly (I egoistically like to think it was because of my birthday), too much bread found its way to our house. What's worse - it found its way to our fridge. Now, bread in the fridge is not a nice sight for me, so I figured that the best way to get rid of it is just to go ahead and eat all of it.

What would usually happen? White bread would turn into sweet bread pudding saiavorm (read more here) and rye bread would turn into sweet rye bread 'soup' - leivasupp (my classical). But today I rebelled a bit and made an experimental bread pudding - which is going to be a keeper! Curd cheese can be replaced with sour cream, cream cheese or yoghurt (although I would never ever replace it!), light cream or even milk can be used instead of double cream. But...you do want double cream, you do.

Sweet rye bread and white bread pudding

150-200 g white bread
150-200 g rye bread
1 dl sweet apple puree/jam
2 eggs
2 dl double cream
1 dl curd cheese
3 tbsp sugar
1/4 tsp - 1/2 tsp cinnamon

1. Dice white bread and rye bread.
2. Grease a loaf pan and lay white bread onto the bottom of it.
3. Cover the bread with apple puree and top with rye bread pieces.
4. Beat eggs with curd cheese and double cream until smooth, add sugar, vanilla and cinnamon. Then pour the mixture onto rye bread (Try to make sure that all of it gets soaked).
5. If you wish then sprinkle some sugar onto the pudding, then bake it at 180C for about 30 minutes.
6. Serve warm with cold milk (poured over it or on the side), with ice cream or with some kissel poured over it.

The bottom part is so soft and sweet enough to fill my appetite, I love the texture curd cheese gives to bread puddings (or anything, actually!). The top part is nicely brown and crunchy under one's tooth. Although it might seem that rye bread tends to burn dangerously during those 30 minutes in the oven, it's not like that - it just takes time for it to become crunchy and all. I wish I'd added a bit more cinnamon, 1/4 tsp is a bit too little for us who we are used to eating heaps of cinnamon on saiavorm.

What about next time? I said the recipe was a keeper! I'd really really like to add berries or fruit - I can feel the dessert calling for fresh blackcurrants picked from the garden or sour morellos. Or on another day - for bananas and blueberries.

Ahh, how I love our cuisine.


Patricia Scarpin said...

Evelin, this looks so good!
I have never tried this type of bread pudding.

Evelin said...

Thank you, Patricia!
Isn't it interesting? For me this type of bread pudding IS bread pudding:)