Apple and Rye Bread Pudding

Ingredients

 * 5½ cups cubed fresh or stale sourdough, wheat, or rye bread
 * ½ cup raisins
 * 1 tbsp caraway seeds or anise seeds
 * 5 cups diced apples
 * ½ cup apple butter
 * 1 tbsp sunflower butter or tahini
 * 1 cup water
 * 2 tbsp mellow or sweet miso
 * 2 cup amazake beverage (original) or vanilla soy milk

Directions

 * 1) Cube bread and toss in a large bowl with raisins and caraway seeds.
 * 2) Stale bread may be used instead of fresh.
 * 3) Toss apples in a bowl with bread cubes.
 * 4) Combine apple and sunflower butter (or tahini), 1 cup water, miso, amazake or soy milk, then pour liquid mixture over apples and bread.
 * 5) Stir to coat.
 * 6) Spoon mixture into a lightly oiled 2-quart casserole dish or two 9-inch pie plates or cake pans.
 * 7) Cover with lid (oven-proof).
 * 8) Allow mixture to sit for 2 to 4 hours before baking so bread will soak up flavors.
 * 9) Bake covered at 350°F for 1 hour or until slightly firm and mixture pulls away from sides slightly.
 * 10) Then remove from oven and spoon into individual dessert cups, an ice cream scooper works well.
 * 11) Allow to cool slightly and then serve.