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. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.
- 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.