Rustic Montferland Apple and Rye Bread Pudding
A comforting bread pudding featuring tart apples and nutty rye bread, capturing the essence of Montferland’s rustic countryside flavors. This european-inspired desserts ready in about 70 minutes layers cubed (about 300g) rye bread, medium, peeled and diced tart apples, whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 cups, cubed (about 300g) rye bread
- 3 medium, peeled and diced tart apples
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 tbsp, melted unsalted butter
- 1/2 cup (optional) chopped walnuts
Instructions
- Step 1: Preheat oven to 350°F (175°C). Butter a 9x9 inch baking dish with 1 tbsp unsalted butter.
- Step 2: Place 6 cups cubed rye bread and 3 medium diced tart apples evenly in the baking dish.
- Step 3: In a mixing bowl, whisk together 2 cups whole milk, 1 cup heavy cream, 4 large eggs, 3/4 cup brown sugar, 1 tsp ground cinnamon, and 1 tsp vanilla extract until smooth.
- Step 4: Pour the custard mixture evenly over the bread and apples, pressing down gently to soak the bread. Let it sit for 15 minutes to absorb.
- Step 5: Drizzle the remaining 1 tbsp melted unsalted butter over the top and sprinkle 1/2 cup chopped walnuts evenly if using.
- Step 6: Bake uncovered for 45-50 minutes until the custard is set and the top is golden brown with crispy edges.
- Step 7: Let cool for 10 minutes before serving warm, optionally with whipped cream or vanilla ice cream.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rustic Montferland Apple and Rye Bread Pudding take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Rustic Montferland Apple and Rye Bread Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Rustic Montferland Apple and Rye Bread Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rustic Montferland Apple and Rye Bread Pudding for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rustic Montferland Apple and Rye Bread Pudding?
European desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
