Apple and Rye Bread Pudding

1. Cubei bread and toss in a large bowl with raisins and caraway seeds.
2. Stale bread may be used instead of fresh.
3. Tossi apples in a bolw 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. Stiri 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. Bakei covered at 350F 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.
11. An ice cream scooper works well.
12. Allow to cool slightly and then serve.