Latvian Rye Bread Pudding with Cranberries and Cream
This traditional Latvian dessert layers moist rye bread with juicy cranberries and a creamy custard, offering a perfect blend of sweet and tart flavors.
Preparation
Get these tasks done before you start cooking.
Preparing the Cranberry Mixture
- 1
Combine ingredients
Combine cranberries, sugar, and lemon juice in a saucepan.
- 2
Cook until thickened
Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes.
- 3
Cool mixture
Set aside to cool.
Preparing the Pudding Base
- 1
Soak bread
In a large bowl, soak the crumbled rye bread in milk and cream for 30 minutes.
Tip: ⚠ 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.
- 2
Stir occasionally
Stir occasionally to ensure even absorption.
- 3
Preheat oven
Once the bread is fully softened, preheat the oven to 350°F (175°C).
How to Make Latvian Rye Bread Pudding with Cranberries and Cream
Total time: 2 h 20 min · Yields 8 servings
- 1
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.
- 2
Custard Pouring
Whisk eggs with sugar and vanilla, then slowly pour over the layered pudding.
- 3
Baking
Transfer to the oven and bake for 45-50 minutes or until set and golden.
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