Maizes Zupa (Rye Bread Pudding)
A delicious way to use leftover rye bread, this sweet pudding enhances the bread's tangy flavor with the addition of spices and dried fruits.
Yield: serves 6-8
- 10 oz. Latvian or dark rye bread, cut into 1″ cubes (about 3 1/2 cups)
- 1 cup minced dried apricots
- 3⁄4 cup minced dried prunes
- 1⁄4 cup sugar, plus more to taste
- 2 tbsp. packed dark brown sugar
- 2 tbsp. fresh lemon juice
- 1 tsp. ground cinnamon
- 1⁄4 tsp. ground cloves
- 1⁄4 tsp. kosher salt
- Sweetened whipped cream, to garnish
- Heat oven to 350°. Place bread on a baking sheet and bake until lightly toasted and dry, about 15 minutes. Transfer to a medium bowl and pour over 4 cups boiling water; let sit for 20 minutes. Pass bread mixture through a food mill or coarse strainer into a 4-qt. saucepan; add apricots, prunes, sugars, lemon juice, cinnamon, cloves, and salt; bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring often, until slightly reduced and fruit softens, about 15 minutes; season with more sugar, if you like. Let cool to room temperature; garnish with whipped cream.