German Apple and Bread Layered Dessert Apfel-Brot-Schichtdessert Recipe
A layered dessert with caramelised apples, fried bread rolls and whipped cream, inspired by the German tradition of using stale bread in sweet dishes. It’s a bit like apple pie in a glass, just without baking. Perfect after Sunday lunch when you have a few slices of bread or rolls left over.
This dessert turns simple leftovers like stale bread and a few apples into something that feels like a treat. The contrast of soft, cinnamon-scented apples, sweet crunchy bread and light whipped cream is very satisfying and distinctly German in character.
Chef's tips
Use slightly tart apples so the dessert doesn’t become overly sweet. If your bread is very fresh, toast the cubes a bit longer so they dry out and stay crunchy under the cream. You can adjust the sweetness easily by adding more or less sugar to the apples and cream.
How to serve
Serve straight from the fridge, optionally topped with extra cinnamon, a few raisins or some grated chocolate. It’s a great way to finish a simple Sunday lunch without turning on the oven.
Ingredients
- apples - 4 pieces
- wheat bread roll - 2 pieces
- butter - 40 g
- sugar - 3 tablespoons
- vanillin sugar - 1 teaspoon
- cinnamon ground - 0.5 teaspoons
- cream for whipping - 200 ml
- powdered sugar - 1 tablespoon
- raisins - 30 g
- lemon juice freshly squeezed - 1 tablespoon
Preparation
- Peel the apples, remove the cores and cut the flesh into small cubes. Sprinkle with lemon juice so they don’t turn brown.
- In a large frying pan, melt half of the butter (20 g). Add the apples, 2 tablespoons of sugar, cinnamon and raisins. Fry over medium heat for 8–10 minutes, stirring from time to time, until the apples soften, release their juices and thicken slightly. Set aside to cool.
- Cut the rolls into small cubes. In a second pan, melt the remaining butter, add 1 tablespoon of sugar and the vanillin sugar and mix. Add the bread cubes and fry for 5–7 minutes over medium heat, stirring often, until golden and crisp like sweet croutons. Set aside to cool.
- Chill the cream well in the fridge, then whip with a mixer until stiff peaks form. At the end of whipping, add the powdered sugar and briefly mix just to combine.
- Prepare 4 glasses or dessert cups. Put a layer of fried bread cubes on the bottom of each glass, then a layer of apples with raisins, followed by a layer of whipped cream.
- Repeat the layers, finishing with whipped cream. You can sprinkle the top with a little cinnamon or a few cubes of the fried bread.
- Chill the dessert in the fridge for at least 20 minutes so the layers can meld together slightly, then serve cold.
Storage
The assembled dessert is best eaten the same day, as the bread softens over time. If needed, you can store it covered in the fridge for up to 24 hours. Keep fried bread cubes for topping in an airtight container at room temperature and add just before serving.
