RYE BREAD PUDDING
This classic Rye Bread Pudding recipe offers a comforting and rich dessert experience, perfect for a cozy evening. The combination of rye bread, eggs, and warm spices creates a delightful flavor profile. The addition of whiskey or brandy adds a unique depth of flavor, making it an elegant and satisfying treat. Serve warm with a brandy sauce for an extra touch of indulgence.
Ingredients
- 1/2 cup Rye bread crumbs
- 4 count Eggs
- 1/2 cup Sugar
- 1 pinch Ground cloves
- 1 pinch Allspice
- 1/2 teaspoon Cinnamon
- 1/2 count Lemon zest (Grated rind of 1/2 lemon)
- 1/4 pound Chopped almonds
- 3 tablespoons Whiskey or Brandy
- to taste Brandy or Whiskey sauce (Quantity estimated (not specified in original recipe))
Instructions
- 1Dry the rye bread crumbs in the oven. This will take approximately 15 minutes at 300°F (150°C).
- 2In a bowl, beat the egg yolks very light. Add the sugar, cloves, allspice, cinnamon, lemon zest, and chopped almonds. Mix well.
- 3Moisten the dried bread crumbs with the whiskey or brandy. Add the bread crumbs to the egg mixture. Then, add the stiffly beaten egg whites.
- 4Pour the mixture into a mold and boil for 3 hours. (Boiling is a historical cooking method, consider baking at 350°F (175°C) for 1 hour and 30 minutes, or until a knife inserted into the center comes out clean.)
- 5Serve the rye bread pudding warm with a brandy or whiskey sauce.