Maizes Zupa (Rye Bread Pudding)

Name: Maizes Zupa (Rye Bread Pudding)
Ingredients: 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.; SERVES 6–8; 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

Maizes Zupa (Rye Bread Pudding) was pinched from <a href="http://www.saveur.com/article/Recipes/Maizes-Zupa-Rye-Bread-Pudding" target="_blank">www.saveur.com.</a>

"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...."

INGREDIENTS

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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.

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SERVES 6–8

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10 oz. Latvian or dark rye bread, cut into 1? cubes (about 3 1/2 cups)

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1 cup minced dried apricots

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3/4 cup minced dried prunes

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1/4 cup sugar, plus more to taste

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2 tbsp. packed dark brown sugar

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2 tbsp. fresh lemon juice

•

1 tsp. ground cinnamon

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1/4 tsp. ground cloves

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1/4 tsp. kosher salt

•

Sweetened whipped cream, to garnish

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