German cuisine · Desserts & Sweets

Baked Bread Pudding with Apples

Swabian bake of stale white bread, apple slices and raisins, baked golden brown in vanilla-egg milk.

Ingredients · for 6 servings

• 400 g stale white bread
• 800 g tart apples
• 100 g raisins
• 500 ml whole milk
• 4 eggs
• 100 g sugar
• 1 tsp cinnamon
• 1 vanilla bean
• 60 g butter
• 50 g sliced almonds
• 1 tbsp powdered sugar

Instructions

1. Cut the white bread into slices 1 cm thick, soak the raisins in warm water for 10 min. and drain well.
2. Peel, quarter and core the apples and cut into thin slices; grease a 25 × 35 cm baking dish with 20 g of the butter.
3. Whisk the milk with eggs, sugar, cinnamon and the scraped vanilla seeds until smooth and the sugar has dissolved.
4. Layer the bread slices, apple slices and raisins alternately like shingles in the dish and pour the egg-milk mixture evenly over the top; let sit for 20 min. until the bread has soaked it up.
5. Dot the remaining butter over the top, sprinkle with sliced almonds and bake in the preheated oven at 180°C top/bottom heat for 40–45 min., until the surface is golden brown and the center has set.
6. Let the bake rest for 10 min., dust with powdered sugar and spoon warm into bowls.