I think this recipe was a combination of an old basic white bread pudding recipe I had tucked away and a bunch of random experimentation. It turned out pretty nicely, so I figured I would share it. Don't put this together expecting the traditionally sweet, one-dimensional flavor of regular bread pudding; although it is relatively sweet, the rye gives the pudding a remarkably different taste (an earthiness, perhaps?), and the apple slices add some tartness. This exact recipe will give you a pudding that it still fairly bread-like, so you can (in theory) multiply the egg mixture by 1.5 if you're looking for a soggier pudding.


Ingredients:
• Nonstick spray
• 6-8 pieces of Jewish Rye bread (very important!)
• 1-2 apples of your choice, sliced thinly
• 1/4 cup fresh or frozen blueberries
• 1/2 cup sugar, preferably brown
• 3 medium eggs
• 1 1/2 cups milk (I use soy)
• 1 teaspoon vanilla
• Extra sugar, as well as cinnamon and nutmeg to use at your discretion


Instructions:
1. Set your oven to 350 degrees before you get started.
2. Spray the bottom of a 9x9 baking dish with nonstick spray, and lay your bread evenly along the dish in two layers.
3. Place the sugar, eggs, milk, and vanilla in a mixing bowl and stir together.
4. Pour that mixture EVENLY over your top layer of bread. As most of the liquid will sink to the bottom, this will be your only way of adding moisture to the top pieces.
5. Place the apple slices and blueberries on top of the pudding in any fashion. I suppose you could make some kind of fancy pinwheel shape in the middle or something.
6. USE YOUR BEST JUDGMENT to sprinkle the extra sugar, the cinnamon, and the nutmeg over the top of the pudding. Half a tablespoon or less of sugar should suffice, and only a pinch or two each of cinnamon and nutmeg will work.
7. Place the pudding in the oven for around half an hour. I would recommend covering it with tin foil for at least half of that time. Do what seems right to you.
8. Take that mofo out before you forget, and enjoy~