Freda Shabelstock's Rye Bread Pudding ( Maizes Zupa)

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

Serves 6-8

Ingredients
10 oz. Latvian or dark rye bread, cut into 1″ cubes (about 3 1⁄2 cups)
1 cup minced dried apricots
3⁄4 cup minced dried prunes
1⁄4 cup sugar, plus more to taste
2 tbsp. packed dark brown sugar
2 tbsp. fresh lemon juice
1 tsp. ground cinnamon
1⁄4 tsp. ground cloves
1⁄4 tsp. kosher salt
Sweetened whipped cream, to garnish

Instructions

1. Heat oven to 350°.
2.  Place bread on a baking sheet and bake until lightly toasted and dry, about 15 minutes.
3.  Transfer to a medium bowl and pour over 4 cups boiling water; let sit for 20 minutes.
4.  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. 
5. 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. 
6. Let cool to room temperature; garnish with whipped cream.