Can I make this pudding ahead of time?
Yes, you can assemble the pudding the night before and refrigerate it. Let it sit at room temperature for 30 minutes before baking.
DESSERT
Nordic Lingonberry & Rye Bread Pudding with Vanilla Custard
Indulge in a comforting Nordic-inspired dessert that beautifully marries the bright, tart flavor of lingonberries with the robust texture of rye bread. This unique bread pudding is baked to perfection and served alongside a luscious, creamy vanilla custard, offering a delightful balance of sweet and tangy in every spoonful.
HOW TO MAKE IT
Let's cook.
01
Grease a 9x13 inch baking dish. Arrange the cubed rye bread evenly in the prepared dish.
02
In a large bowl, whisk together the milk, granulated sugar, eggs, vanilla extract, cinnamon, and salt until well combined.
03
Pour the milk mixture evenly over the rye bread cubes in the baking dish, ensuring all bread is moistened. Gently fold in the lingonberries.
04
Let the mixture sit for 15 minutes to allow the bread to fully absorb the liquid.
05
Bake the pudding in an oven at 350°F (175°C) for 40-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
06
Remove the pudding from the oven and let it cool slightly for 10 minutes before serving.
07
Serve warm, drizzled generously with vanilla custard.
About This Recipe
Indulge in a comforting Nordic-inspired dessert that beautifully marries the bright, tart flavor of lingonberries with the robust texture of rye bread. This unique bread pudding is baked to perfection and served alongside a luscious, creamy vanilla custard, offering a delightful balance of sweet and tangy in every spoonful.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra touch, sprinkle a little pearl sugar or chopped almonds on top before baking. If using frozen lingonberries, do not thaw them before adding to the pudding.
Easy Substitutions
Cranberries can be used in place of lingonberries for a similar tart flavor. Any hearty, dense bread like pumpernickel or whole wheat can substitute rye bread. For a dairy-free version, use plant-based milk and eggs substitutes.
Storage & Reheating
Store leftover pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm.
Serving Suggestions
Serve with a dollop of whipped cream, a sprinkle of toasted chopped nuts, or a side of fresh berries. It also pairs wonderfully with a warm cup of coffee or tea.
Common Mistakes
Overbaking: This can lead to a dry, tough pudding. Watch for the golden-brown top and clean knife test. Not soaking the bread enough: This results in dry spots in the pudding. Ensure all bread cubes are thoroughly saturated before baking. Using fresh, soft bread: Day-old or slightly stale bread works best as it absorbs the custard more effectively without becoming mushy. Not greasing the dish: The pudding can stick, making it difficult to serve cleanly.
Frequently Asked Questions
What if I don't have lingonberries?
Cranberries are an excellent substitute, or you can use other tart berries like raspberries or red currants.
Can I use a different type of bread?
While rye bread is traditional, pumpernickel or a dense whole wheat bread would also work well, offering a similar hearty texture.
MORE TO KNOW
Rye bread, a staple in Nordic cuisine, brings a unique depth and chewiness to this pudding that sets it apart from traditional bread puddings. Its slightly sour notes complement the tart lingonberries beautifully. The key to a great bread pudding is allowing the bread to fully soak up the custard mixture before baking, which prevents a dry texture. Don't be afraid to press down on the bread cubes to ensure they are submerged.
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