German Bread Dessert with Apples and Cinnamon Brot-Apfel-Dessert Recipe
This simple bread dessert with apples and cinnamon is made from stale bread, milk and fruit. In German homes it’s a way to avoid wasting bread and to quickly prepare something sweet after dinner. The taste is a bit like a cross between apple pie and bread pudding, but it is baked in small ramekins or one dish.
This dessert turns simple, leftover bread into a cosy, fragrant treat with minimal effort. The combination of apples, cinnamon and a soft, custardy interior makes it feel both homely and a little festive.
Chef's tips
Use bread that is at least a day old so it absorbs the milk mixture well without falling apart completely. Adjust the amount of sugar depending on how sweet your apples and bread are, and don’t skip the resting time before baking – it helps the texture become even.
How to serve
Serve straight from the oven with whipped cream, vanilla ice cream or a spoonful of thick yoghurt. A cup of coffee, tea or warm milk with honey pairs nicely with it.
Ingredients
- wheat bread - 200 g
- apple - 3 piece
- milk - 300 ml
- egg - 2 piece
- sugar - 60 g
- cinnamon - 1 teaspoon
- raisins - 40 g
- butter - 30 g
- vanillin sugar - 1 teaspoon
- salt - 0.25 teaspoon
Preparation
- Cut the bread into cubes of about 1.5 cm. If it is very dry, that’s good – it will absorb the milk better.
- Peel the apples, remove the cores and cut into thin slices or small cubes.
- Pour hot water over the raisins for a few minutes to soften them, then drain.
- In a small pot gently heat the milk with the butter until the butter melts. Do not bring to a boil.
- In a bowl whisk the eggs with the sugar, vanillin sugar, cinnamon and a pinch of salt. Pour in the warm milk with butter, stirring constantly.
- Put the bread cubes into a large bowl, add the apples and raisins. Pour over the milk-and-egg mixture and gently mix so that all the bread is soaked. Leave to stand for 5–10 minutes.
- Lightly grease an ovenproof dish or 4 small ramekins with butter. Transfer the bread-and-apple mixture into them, pressing down gently with a spoon.
- Place in an oven preheated to 180°C (top and bottom heat) and bake for 25–30 minutes, until the top is golden and the mixture is set – when you gently shake the dish, the centre should not move like a liquid.
- Serve warm or at room temperature, optionally dusted with a little icing sugar.
Storage
Store cooled dessert covered in the fridge for up to 2 days. Reheat in the oven at low temperature or enjoy cold; if reheating in the microwave, expect the top to soften.
