Rye bread pudding with berries
200 g rye bread slices
2 dl apple juice
4 egg yolks
4 tbsp sugar
1 tsp cinnamon
100 g cream cheese
4 dl (frozen) berries (I used morellos and bilberries)
1 tbsp sugar
- Soak the rye bread slices in the apple juice, stirring occasionally, for an hour.
- Beat the yolks together with the 4 tbsp sugar and cinnamon with an electric mixer. Add cream cheese and beat until incorporated well.
- Make sure there aren't any big pieces in the bread and apple juice mixture, then mix the two bowlfuls together.
- Grease a 24 cm pie pan and cover the bottom with berries, sprinkle 1 tbsp of sugar on them, then pour the bread batter over them.
- Bake at 200C for 20 minutes, serve warm with vanilla ice cream or vanilla sauce.
The berries on the bottom turn into mild chunky jam, a succulent memory of summer. The rye bread pudding on top is moist in a good cream cheese-y way and the yolks sure have used their charm somewhere in there too.
As I mainly used fine rye bread this time, it's taste (and color!) was a bit lighter, but next time I'd like to go for darker bread with seeds. Oh yes. I've tried making rye bread pudding a few times before and always cursed myself for it afterwards, but this one here worked like a charm.
The dessert is great for eating while still warm, but it's good when cooled down to. You just need to have a cup of milk beside to keep you happy;)