Apple Bread Pudding
Layer for layer, a sweet “Haufen” or pile – or, more charmingly in other words, a delicious enjoyment! This dessert is a great way for using up old bread and is made with sour apples and raisins and served with or without a meringue topping. Although the Apple Bread Pudding comes from the uncharming leftover kitchen (e.g. bread), it is still exceptionally delicious, nonetheless!
- 150 ml milk
- 2 eggs
- 1 egg yolk
- 1 lemon (untreated, grated peel)
- 1 pack vanilla sugar
- 1 tbsp granulated sugar
- 4 bread rolls (slightly stale, sliced)
For the apple filling:
- 300 g apples (seeds and core remove, sliced)
- 1-2 tbsp raisins
- 2 tbsp granulated sugar
- 1 dash of rum
- 2 tbsp almonds (coarsely chopped)
- butter (melted, for brushing and drizzling)
For the meringue topping:
- 2-3 egg whites
- 80 g granulated sugar
Directions for Apple Bread Pudding
- Blend milk with eggs, egg yolk, cinnamon, lemon peel, vanilla and granulated sugar. Cut the stale bread rolls into thin slices, pour the egg-milk mixture over and leave to stand for 20 minutes.
- Meanwhile, peel the apples, remove the seeds and cut into thin slices and then mix with the raisins, sugar, cinnamon, rum and chopped almonds.
- Grease a baking dish with the melted butter. Spoon in a layer of the bread mixture and top this with a layer of apple and continue until the mixture is used up finishing with a layer of bread. Drizzle the top layer with a little melted butter.
- After that, pre-heat the oven to 180-200 °C/ 350-400 °F and bake for 40 to 45 minutes until golden yellow.
- Just before the end of baking, whisk egg white with granulated sugar until the mixture is stiff and use this to cover the pudding and cook for a further 10 minutes.
The motto of this sweet pudding is that you can make it using almost any ingredients you have available. Also, for example, goes well with blueberries and grated nuts – simply replace the apple layers with blueberries and grated nuts or add to the apple.
HISTORY OF APPLE BREAD PUDDING
An old Austrian saying goes, “What is served at the table is eaten”. This wasn’t said for educational purposes, to teach children how to behave, but was said because people were hungry. Everyone ate what was available and because clever recipes were thought of to make something special out of the ingredients one had. This all-round popular dessert is only one delicious example of many. As everyone always has a little old bread in their kitchen, this is often still made today – just as it has been for generations. By the way, our Somlauer Nockerl are also perfect for sweet recycling of leftovers.
Therefore you can, for example, also use Gugelhupf or Marble Cake.