Rye Bread Pudding (Latvian Maizes Zupa)

A delicious way to use leftover rye bread, this sweet pudding enhances the bread's tangy flavour with the addition of spices and dried fruits.

10 oz Latvian or dark rye bread, cut into 1″ cubes (about 3½ cups)
1 cup dried apricots, minced
¾ cup dried prunes, minced
¼ cup sugar
2 Tbsp. dark brown sugar, packed
2 Tbsp. lemon juice, freshly squeezed
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. kosher salt

Garnish:
sweetened whipped cream

Heat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Place bread on a baking sheet and bake until lightly toasted and dry, about 15 minutes.

Transfer to a medium bowl and pour over 4 cups boiling water; let sit for 20 minutes. Pass bread mixture through a food mill or coarse strainer into a 4 qt saucepan; add apricots, prunes, sugars, lemon juice, cinnamon, cloves, and salt; bring to a boil over medium-high heat.

Reduce heat to medium-low and cook, stirring often, until slightly reduced and fruit softens, about 15 minutes; season with more sugar, if you like. Let cool to room temperature; garnish with whipped cream.

Makes 6-8 servings.