Breakfast

Baked Bread Pudding with Apples

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Ingredients

6 stale bread rolls (žemle), sliced
4 medium apples, peeled and sliced
500 ml (2 cups) milk
3 large eggs
80 g (6 tbsp) sugar
1 tsp ground cinnamon
50 g (3.5 tbsp) raisins
30 g (2 tbsp) butter, for greasing
Icing sugar, for dusting

Method

Preheat the oven to 180°C (350°F) and butter a baking dish.
Layer half the sliced bread rolls in the dish, followed by half the apples and raisins.
Repeat the layers with the remaining bread, apples and raisins.
Whisk together the milk, eggs, sugar and cinnamon, then pour evenly over the layers, pressing down gently so the bread soaks up the liquid.
Let it rest for 10 minutes, then bake for 35-40 minutes until golden and set.
Dust with icing sugar before serving warm.

Introduction: Žemlovka is a beloved Czech way of using up day-old bread rolls, layered with apples, cinnamon and custard,
then baked until golden.

Cultural Background: Žemlovka is a beloved Czech way of using up day-old bread rolls, layered with apples, cinnamon and custard,
then baked until golden. Popular for weekend breakfasts or as a light dessert, it embodies Czech
resourcefulness and the country's deep love of orchard fruit, especially in Moravia's apple-growing regions.

Tips: Use bread that is genuinely a day or two old; fresh bread turns mushy rather than absorbing the custard
properly.

Variations: Pears or plums can replace the apples in season. A splash of rum added to the custard is a popular Moravian
variation.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Reheating: Warm individual portions in the oven at 160°C (320°F) for 10 minutes, or microwave briefly.

Nutrition: Approx. 290 kcal, 8g protein, 8g fat, 46g carbohydrate per serving (serves 6).

FAQs

Q: Can I make this the night before?
A: Yes, assemble it and refrigerate overnight, then bake fresh in the morning.

Q: Is this served hot or cold?
A: It's traditionally served warm, though it's also enjoyed cold the next day.