Latvian Rye Bread Pudding with Cranberries and Cream

Name: Latvian Rye Bread Pudding with Cranberries and Cream
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: 6 slices of rye bread; 1 cup whole milk; 1 cup heavy cream; 2 cups fresh cranberries; 1 cup granulated sugar; 1 tablespoon lemon juice; 4 large eggs; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 cup heavy cream; 2 tablespoons sugar; Zest of 1 lemon

A classic Eastern European dessert with a tart twist

This traditional Latvian dessert layers moist rye bread with juicy cranberries and a creamy custard, offering a perfect blend of sweet and tart flavors.

1 h 45 min
8
Intermediate

Ingredients

For the Pudding Base

6 slices of rye bread

coarsely crumbled

1 cup whole milk

1 cup heavy cream

For the Cranberry Mixture

2 cups fresh cranberries

washed and dried

1 cup granulated sugar

1 tablespoon lemon juice

For the Custard

4 large eggs

beaten

1 cup granulated sugar

1 teaspoon vanilla extract

For the Topping

1/2 cup heavy cream

whipped

2 tablespoons sugar

Zest of 1 lemon

Preparation

Preparing the Cranberry Mixture

Combine ingredients

Combine cranberries, sugar, and lemon juice in a saucepan.

Cook until thickened

Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes.

Cool mixture

Set aside to cool.

Preparing the Pudding Base

Soak bread

In a large bowl, soak the crumbled rye bread in milk and cream for 30 minutes.

⚠ Important: Do not over-soak the bread; it should be moist but not mushy. 💡 Pro Tip: Toast rye bread slices lightly before crumbling for added texture.

Stir occasionally

Stir occasionally to ensure even absorption.

Preheat oven

Once the bread is fully softened, preheat the oven to 350°F (175°C).

Cooking Process

Layering

Grease a 9x9-inch baking dish and spread half of the bread mixture, top with half of the cranberry mixture, then repeat the layers.

Timing: Layering and pouring: ~10 minutes.

Custard Pouring

Whisk eggs with sugar and vanilla, then slowly pour over the layered pudding.

Baking

Transfer to the oven and bake for 45-50 minutes or until set and golden.

Timing: Baking: 45-50 minutes. Bake at 350°F (175°C).

Plating & Serving