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.
In Germany, this type of dessert made from stale bread belongs to the tradition of “Resteküche” – leftover-based cooking that aims to reduce food waste. It was often served after Sunday, when there was bread left over and apples stored in the cellar.
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.
Why this version works
- Lightly drying the bread before soaking ensures it absorbs the liquid evenly and doesn’t turn into mush.
- Soaking the bread in the custard mixture before baking gives a creamy interior without dry chunks of bread.
- Raisins soaked in hot water become soft and don’t draw moisture out of the apples and custard.
- Baking in small ramekins shortens the baking time and makes it easier to achieve a soft center with a nicely browned top.
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.
Watch out for
- Do not use heavy, sourdough rye bread – the dessert will turn out sour and dense.
- Do not pour hot, steaming milk directly into the eggs, or the egg will curdle into lumps.
- Do not bake until dark brown – heavily caramelized sugar will give a bitter taste.
Substitutions
- You can replace part of the bread with dry brioche or sweet yeast bread, reducing the sugar by 1–2 tablespoons.
- Raisins can easily be swapped for dried cranberries or finely chopped dried apricots.
- Replace vanilla sugar with 0.5 teaspoon of vanilla extract or the seeds from a vanilla pod.
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.
I love how this dessert gives new life to leftover bread and fills the kitchen with the smell of baked apples and cinnamon. It’s the kind of simple recipe that quickly becomes a family classic.
