Latvian Rye Bread Pudding with Cranberries and Cream
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
For the Cranberry Mixture
For the Custard
For the Topping
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.
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.
Plating & Serving
Latvian Rye Bread Pudding with Cranberries and Cream
Latvian Rye Bread Pudding with Cranberries and Cream
Serve
Spoon the pudding into bowls and serve warm with a dollop of whipped cream on top.