German Bread and Vanilla Dessert Semmelauflauf Recipe
Semmelauflauf is a sweet baked pudding made from stale bread rolls, milk and eggs, somewhere between a bread pudding and a Polish sweet challah bake. In Germany it’s often served warm with vanilla sauce or apple purée as a dessert after lunch. It’s an ideal way to use up bread that is no longer at its freshest.
This Semmelauflauf turns simple stale rolls into a comforting, custardy dessert with a fragrant cinnamon crust. It’s budget-friendly, easy to assemble and a great way to avoid food waste while still serving something that feels homely and indulgent.
Chef's tips
Use slightly stale bread rolls – they soak up the custard better than fresh ones. Let the bread stand in the egg-and-milk mixture for a few minutes before baking so it absorbs as much liquid as possible for a soft, pudding-like texture.
How to serve
Serve warm in generous scoops with vanilla sauce, apple purée or stewed fruit. For extra indulgence, add a dollop of whipped cream or a scoop of vanilla ice cream on top.
Ingredients
- wheat bread roll - 4 piece
- milk - 400 ml
- egg - 3 piece
- sugar - 60 g
- vanillin sugar - 1 package
- raisins - 40 g
- butter - 20 g
- cinnamon - 0.5 teaspoon
- salt - 1 pinch
Preparation
- Preheat the oven to 180°C (top and bottom heat). Lightly grease a baking dish with butter.
- Slice the rolls into thin slices or cubes and place them in the baking dish, tossing lightly so they form a fairly even layer.
- Pour hot water over the raisins and soak for 5 minutes to soften, then drain and scatter evenly over the bread.
- Gently heat the milk in a small saucepan until warm but not hot (it should feel pleasantly warm to the touch). Add the sugar, vanillin sugar and a pinch of salt, stirring until the sugar dissolves.
- In a bowl, beat the eggs with a fork or whisk. Slowly pour the warm milk into the eggs, whisking constantly so the eggs don’t curdle.
- Pour the egg-and-milk mixture evenly over the bread in the dish. Gently press the bread down with a spoon so it soaks up the liquid well. Leave to stand for 10 minutes.
- Sprinkle the top of the bake with cinnamon and dot with small pieces of butter.
- Place the dish in the oven and bake for 30–35 minutes, until the top is golden and the egg mixture has set (the centre should not be liquid when you gently shake the dish).
- Remove from the oven and leave to stand for 5–10 minutes so the dessert cools slightly and firms up. Serve warm.
Storage
Store cooled leftovers covered in the fridge for up to 2 days. Reheat in the oven at low temperature until warmed through to keep the top slightly crisp.
