Franconian bread pudding
Bread pudding falls into the category of ‘leftovers’ and is a popular sweet main meal throughout Franconia and southern Germany. The dish is especially popular with children. It’s baked until crisp and tastes best straight out of the oven – and it tastes even better with warm vanilla sauce and dusted with a mix of sugar and cinnamon. It’s a great dish for cold days.
Ingredients
500 ml milk
4 eggs
80 g sugar
1 pack vanilla sugar
1 Pinch of salt
2 tbsp rum
3 tbsp raisins
5 apples
Pinch of cinnamon
Method
-
Step 1
Cut the stale rolls into roughly 1 cm-thick slices. Thoroughly stir together the milk, eggs, sugar, vanilla sugar and a pinch of salt in a bowl. -
Step 2
Mix a little water with rum and soak the raisins in it for around 10 minutes.
In the meantime, peel the apples, remove the core and cut into fine slices. -
Step 3
Pre-heat the oven to 190°C (top/bottom heat) and brush an oven dish with butter.
Drain the raisins, mix with the apple and season with cinnamon. -
Step 4
Dip the sliced rolls in the egg and milk mixture. Alternate layers of the bread slices and the apple filling in the oven dish.
Tip: The top layer should be a layer of bread. -
Step 5
Finally, pour over the remaining egg and milk mixture, bake the bread pudding for around 40 minutes then leave to cool a little.
Jan Wächter
For us in Franconia, Friday lunch has traditionally always been a sweet meal, be it apple strudel, semolina pudding or pancakes. Or this dish of ‘leftovers’.
The dish reminds me mostly of my youth, picking apples with my grandfather and of course my passion for simple, quick but delicious dishes.
My role at STAR®
I am a senior consultant at STAR® and primarily work on projects in the automotive sector.