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Apple & Rye Bread Pudding

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: APPLE & RYE BREAD PUDDING
 Categories: Desserts, Vegetarian
      Yield: 8 Servings
 
MMMMM------------------FORMATTED BY S.GRABOWSKI-----------------------
  5 1/2 c  Cubed fresh or stale
           Sourdough, wheat, or rye
           Bread
    1/2 c  Raisins
      1 tb Caraway seeds ->OR<-
           Anise seeds
      5 c  Diced apples
    1/2 c  Apple bitter
      1 tb Sunflower butter ->OR<-
           Tahini
      1 c  Water
      2 tb Mellow or sweet miso
      2 c  Amazake beverage (original)
           ->OR<-
           Vanilla soy milk
 
  Cube bread and toss in a large bowl with raisins and caraway seeds.
  Stale bread may be used instead of fresh. Toss apples in a bolw with
  bread cubes.
  
  Combine apple and sunflower butter (or tahini), 1 cup water, miso,
  amazake or soy milk, then pour liquid mixture over apples and bread.
  Stir to coat. Spoon mixture into a lightly oiled 2-quart casserole
  dish or two 9-inch pie plates or cake pans. Cover with lid
  (oven-proof).
  
  Allow mixture to sit for 2 to 4 hours before baking so bread will
  soak up flavors. Bake covered at 350F for 1 hour or until slightly
  firm and mixture pulls away from sides slightly. Then remove from
  oven and spoon into individual dessert cups. An ice cream scooper
  works well. Allow to cool slightly and then serve.
  
  Total calories per serving: 242  Fat: 4 grams From the Vegetarian
  Journal Nov/Dec 1992  page 15
 
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