Rye bread pudding with berries

Leftover rye bread usually turns into leivasupp (literally 'rye bread soup') at our household, but this time I felt like making something else. And, I like the kitchen full of something elses. This particular something else here is a perfect opportunity to use up those summer berries stacked in the freezer.


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

1. Soak the rye bread slices in the apple juice, stirring occasionally, for an hour.
2. Beat the yolks together with the 4 tbsp sugar and cinnamon with an electric mixer. Add cream cheese and beat until incorporated well.
3. Make sure there aren't any big pieces in the bread and apple juice mixture, then mix the two bowlfuls together.
4. 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.
5. 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;)