Rye Bread Pudding with Lingonberry Jam & Vanilla Custard

A comforting Scandinavian dessert featuring day-old rye bread soaked in a creamy vanilla custard, baked until golden brown, and topped with a generous dollop of tart lingonberry jam. Because this recipe bakes the custard and bread together to produce a cohesive dish, it technically qualifies as a BREAD/PASTRY.

Prep Time

20 minutes

Total Time

1 hour

Calories

465

Level

Easy

Yields

6 servings

Cost

£1.18

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

6slicesDay-old Rye Bread(Approximately 1 inch thick slices, crust on or off (your preference))

£1.20

2cupsWhole Milk(For a richer custard, use heavy cream or a mixture of milk and cream.)

£0.60

1cupHeavy Cream(Optional - for a richer custard.)

£1.50

4largeEggs(Use fresh, high-quality eggs for the best flavor.)

£1.20

0.5cupGranulated Sugar(Adjust to your sweetness preference.)

£0.25

2teaspoonsVanilla Extract(Use pure vanilla extract for the best flavor.)

£0.30

0.3teaspoonGround Cinnamon(Optional, adds warmth and spice.)

£0.05

0.3teaspoonSalt(Enhances the flavors.)

2tablespoonsButter(For greasing the baking dish.)

£0.20

6tablespoonsLingonberry Jam(For topping. Can substitute with other berry jams if lingonberry isn't available.)

£1.80

Total Cost

£7.10

£1.18 per serving

The Method

1
Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish with butter. Ensure the dish is thoroughly coated to prevent sticking.
2
Cut the rye bread into 1-inch cubes. You should have approximately 4 cups of cubed bread.
3
In a large bowl, whisk together the milk, cream (if using), eggs, sugar, vanilla extract, cinnamon (if using), and salt until well combined and the sugar is dissolved. This creates the vanilla custard base.
4
Place the cubed rye bread in the prepared baking dish. Spread the bread evenly across the bottom of the dish.
5
Pour the vanilla custard mixture evenly over the rye bread cubes. Gently press the bread down into the custard to ensure it is well soaked. Allow the bread to soak in the custard for at least 15 minutes. This will allow the bread to absorb the liquid and create a moist and delicious bread pudding.
6
Bake in the preheated oven for 35-40 minutes, or until the bread pudding is golden brown on top and the custard is set. A knife inserted into the center should come out mostly clean. The top should be puffed up and slightly browned.
7
Remove the bread pudding from the oven and let it cool slightly for about 10 minutes before serving. This will allow the custard to set further.
8
To serve, cut the bread pudding into squares and top each serving with a generous dollop of lingonberry jam. Serve warm and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (200g)

465 kcal / 1945 kJ

Carbs

45g

17% of RDA

Fat

27g

39% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

28 g

31% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

For a richer flavor, add a splash of rum or brandy to the custard mixture.

If you don't have lingonberry jam, other berry jams like raspberry or cranberry work well.

To prevent the top from browning too quickly, loosely cover the baking dish with foil during the last 15 minutes of baking.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Experiment with different types of rye bread for a unique flavor profile. Dark rye bread will result in a more intense rye flavor.

Cooking Equipment

Oven

Stove

8x8 inch Baking Dish

Whisk

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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