Where it comes from
A thrifty bread pudding born of not wasting stale rolls (žemľa): the bread is soaked in sweetened milk, layered with apples and cinnamon, and baked golden. Sunday-dessert economy from the Slovak and Czech home kitchen.
On the plate
The top crisps into buttery, caramelized peaks while underneath the bread turns into soft, vanilla-scented custard. Tucked between are layers of tart, tender apple warmed by cinnamon. Sweet but not sugary, it tastes like a slow Sunday morning and a frugal kitchen made delicious.
How it works
Stale bread's dried-out crumb acts like a sponge, absorbing the egg-milk custard which then coagulates in the oven to bind the pudding. Apples release pectin and acid that balance the sweetness and keep the layers moist.
Variations
Made with pears or plums, with raisins and ground walnuts, with curd cheese, or enriched with more egg for custardiness
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓15 min active · 45 min waiting
How it's made
8 steps · Show ↓- 16 min
Slice stale white bread rolls and arrange in a bowl.
- 25 min
Whisk milk with eggs, sugar and vanilla, then pour over the bread to soak.
- 38 min
Peel and thinly slice the apples, tossing with cinnamon and sugar.
- 44 min
Butter a baking dish and lay down a layer of soaked bread.
- 53 min
Spread a layer of cinnamon apples on top.
- 64 min
Repeat layers, finishing with soaked bread on top.
- 740 min
Dot with butter and bake until set and golden brown.
- 85 min
Cool slightly, dust with icing sugar and serve.
