Rye Bread Pudding with Dried Cherries and Almonds

A comforting and flavorful bread pudding featuring the unique taste of rye bread combined with sweet dried cherries and crunchy almonds in a creamy custard base.

Prep Time

15 minutes

Total Time

45 minutes

Calories

595 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.29/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

6slicesRye Bread(Day-old, crusts removed and cubed)

£1.20

0.5cupDried Cherries(Roughly chopped)

£1.10

0.3cupSliced Almonds(Toasted)

£0.85

3Eggs(Large)

£0.75

1.5cupsMilk(Whole or 2%)

£0.60

0.3cupGranulated Sugar

£0.15

1teaspoonVanilla Extract

£0.10

0.3teaspoonGround Cinnamon

£0.05

2tablespoonsUnsalted Butter(Melted, for greasing the baking dish)

£0.25

OptionalPowdered Sugar(For dusting)

£0.10

Total Cost

£5.15

£1.29 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Grease an 8x8 inch baking dish with melted butter.
2.
In a large bowl, combine the cubed rye bread, dried cherries, and toasted almonds.
3.
In a separate bowl, whisk together the eggs, milk, sugar, vanilla extract, and ground cinnamon.
4.
Pour the custard mixture over the bread mixture, ensuring that all the bread is moistened. Gently press down to help the bread absorb the liquid.
5.
Let the mixture sit for 10-15 minutes to allow the bread to soak up the custard.
6.
Pour the bread pudding mixture into the prepared baking dish.
7.
Bake for 30-35 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out relatively clean.
8.
Let cool slightly before serving. Dust with powdered sugar (optional).

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My Notes

Nutrition Information

Nutrition per serving (200g)

595 kcal / 2489 kJ

Carbs

69g

27% of RDA

Fat

27g

39% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

31 g

34% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For a richer flavor, use half-and-half or heavy cream instead of milk.

Soaking the bread overnight in the custard will result in a more moist and flavorful bread pudding.

If the top starts to brown too quickly, cover the baking dish loosely with aluminum foil during the last 10-15 minutes of baking.

Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.

Cooking Equipment

Oven

Baking dish (8x8 inch)

Whisk

Mixing bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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