½ cup raisins

1 tablespoon caraway seeds or anise seeds

5 cups cored and diced apples

½ cup apple bitter

1 tablespoon tahini

1 cup water

2 tablespoons mellow or sweet miso

2 cups vanilla soy milk

 

Cube bread and toss in a large bowl with apples, raisins and caraway seeds Combine apples, tahini, 1 cup water, miso, and soy milk, then pour soy milk mixture over apples and bread. Stir to coat. Spoon the uncooked pudding into a lightly oiled 2-quart casserole dish. Cover with an oven-proof lid. Allow mixture to sit for 2 to 4 hours before baking to allow bread to soak up some of the fluid. Preheat oven to 350 F and bake covered until pudding is slightly firm and barely pulls away from sides. Remove from oven and serve in individual dessert cups. Serve warm.