German Bread Casserole with Apples Apfel-Brotauflauf Recipe
Apfel-Brotauflauf is a sweet casserole made from stale bread and apples, something between bread pudding and apple pie. In many German homes it’s made when there’s a lot of leftover bread after the weekend and a few apples that are no longer perfectly crisp. It’s a simple warm dessert that smells wonderfully of cinnamon and vanilla.
In German homes, casseroles like this made from stale bread were a traditional way to avoid wasting bread, often baked on Saturdays or after holidays. Depending on the region people use bread rolls, toast bread, or even brioche, but the combination of apples, raisins, and cinnamon is very typical.
This dessert turns simple leftovers into a cozy, fragrant treat that feels like a cross between bread pudding and apple pie, with minimal effort and maximum comfort.
Why this version works
- Using well-dried bread ensures the egg mixture soaks in evenly.
- Letting the bread briefly soak after pouring over the custard prevents dry pieces in the middle.
- Thinly sliced apples soften in the same time it takes for the custard to set.
- Butter on top creates a buttery, lightly crisp crust over the soft center.
Chef's tips
Use slightly tart apples so the sweetness of the custard and raisins stays balanced. Letting the assembled casserole sit for a few minutes before baking helps the bread soak up the custard and bake more evenly.
How to serve
Serve warm, dusted with powdered sugar, with whipped cream or vanilla ice cream. A drizzle of caramel sauce or vanilla custard makes it even more indulgent.
Watch out for
- Bread that is too fresh absorbs less liquid and can make the pudding wet and pasty.
- Do not shorten the baking time – if the top browns too quickly, simply cover it with foil.
- If the center wobbles like liquid when you gently shake the dish, the dessert needs a few more minutes.
Substitutions
- Replace part of the milk with 30% cream if you want a richer, more custardy version.
- Swap the raisins for chopped dried apricots, cranberries, or chopped nuts.
- Instead of vanilla sugar, use a teaspoon of real vanilla extract or paste.
Ingredients
- stale wheat bread you can use bread rolls or challah, without a lot of seeds - 250 g
- apple medium, slightly tart - 4 piece
- milk - 400 ml
- egg - 3 piece
- sugar - 70 g
- vanillin sugar - 1 package
- ground cinnamon - 1 teaspoon
- raisins optional - 40 g
- butter for greasing the dish and for the top - 30 g
- lemon juice for the apples - 1 tablespoon
- powdered sugar for dusting after baking
Preparation
- Preheat the oven to 180°C (top and bottom heat). Grease a baking dish of about 20×25 cm with butter.
- Cut the stale bread into thin slices or cubes. If it is very hard, you can lightly moisten it with water.
- Peel the apples, remove the cores and slice them thinly. Drizzle with lemon juice to prevent browning.
- In a bowl, mix the milk, eggs, sugar, vanillin sugar and half of the cinnamon. Whisk until the sugar dissolves.
- Arrange a layer of bread on the bottom of the dish, then a layer of apples and, if using, some of the raisins. Repeat the layers, finishing with a layer of bread.
- Slowly pour the milk-and-egg mixture over the bread and apples in the dish, pressing down gently with your hand or a spoon so the bread soaks well.
- Dot the top with small pieces of butter and sprinkle with the remaining cinnamon.
- Place the dish in the preheated oven and bake for 30–35 minutes, until the top is golden and the egg mixture has set (when you gently shake the dish, the center should not wobble too much).
- After removing from the oven, let it rest for 5–10 minutes, then dust with powdered sugar and serve warm.
Storage
Store leftovers in the fridge for up to 2 days and reheat gently in the oven or microwave before serving. Frozen portions can be thawed overnight in the fridge and then warmed through in a low oven.
Apfel-Brotauflauf is a lovely way to bring a bit of German home-style baking into your kitchen. It’s forgiving, flexible with whatever bread and apples you have, and always smells amazing while it bakes.
