Bread and apple pudding
Czech bread and apple pudding known as žemlovka or zemlovka is a time loved way to turn day old bread into a cozy bake. Slices of bread are dipped in a simple egg and milk mixture, layered with grated apples and a gentle cinnamon note. A ribbon of sweet quark makes the center soft and creamy. The top turns golden while the inside stays tender.
Ingredients:
- 8.8 oz / 250 g full-fat quark
- 1.8 oz / 50 g / 0,3 cup sugar
- 2 eggs
- 1 fl.oz / 30 ml cooking cream
- 1 1/4 cups / 10.1 fl.oz / 300 ml milk
- 4 apples
- 0.7 oz/20 g vanilla sugar
- 1 tsp. ground cinnamon
- 1 tbsp. ground walnuts
- Stale bread or baguette
- Raisins to taste (1.8 oz, 50 g)
Recipe steps:
- Mix 8.8 oz (250 g) of full-fat quark with 1.8 oz (50 g) of sugar. Add 1 whole egg and mix thoroughly.
- In a separate bowl, whisk together 1 whole egg with 1 fl.oz (30 ml) of cream. Add 1 1/4 cups (10.1 fl.oz, 300 ml) of milk and mix well.
- Gradually dip slices of baguette or stale bread into the egg-milk mixture and layer them at the bottom of a baking dish.
- Peel and grate 4 apples.
- Sprinkle the apples with 0.7 oz (20 g) of vanilla sugar, 1 teaspoon of ground cinnamon, 1 tablespoon of ground walnuts, and add raisins to taste.
- Spread the quark mixture from step 1 over the apple layer.
- Again, dip and layer more slices of baguette or stale bread. Brush the final layer of bread with melted butter.
- Bake in a preheated oven at 350°F (180°C) for about 45 minutes, or until the top layer of bread is golden brown.
- Generously sprinkle the finished bread pudding with powdered sugar and serve.
Why this method works:
Soaked bread becomes a soft base and lid. Apples release juice and perfume the whole dish. Quark brings richness without heaviness. When the top browns lightly the texture is a pleasant contrast of crisp edges and a custardy middle.
Technique tips:
Use slightly stale bread so the slices keep shape. Dip briefly rather than soak. Butter the dish to prevent sticking. Grate the apples on a coarse side so they hold their juice. Very juicy fruit benefits from a light sprinkle of breadcrumbs between fruit and the top bread layer. Beat the quark until smooth and spread it in the middle layer so the pudding sets evenly.
Variations and ideas:
Soak raisins in warm milk or a little apple juice to plump them. Walnuts add aroma and a gentle crunch. Vanilla sugar is classic. Lemon zest lifts the apple flavor. For a crisp top scatter a small crumb made from butter, sugar and a spoon of breadcrumbs. A soft white roll or brioche can stand in for baguette. Skipping raisins gives a cleaner apple and quark profile.
Seasonal twists:
Spring welcomes a few cubes of rhubarb. Summer enjoys thin slices of apricot or pear. Autumn is perfect for a handful of chopped nuts. Winter is lovely with a whisper of ground clove. The base stays the same while each season adds its own note.
Serving and pairings:
Serve warm or at room temperature. A dusting of powdered sugar suits it well. Whipped cream makes it festive. Thick yogurt or a light vanilla sauce are beautiful companions. For a sweet main course add a small bowl of fresh fruit on the side.
Storage and reheating:
Refrigerate leftovers in a lidded container. Reheat briefly in the oven to refresh the top. A microwave warms it fast though without the crust. Let the bake rest a few minutes after it comes out so slices cut neatly.
Helpful answers:
- The pudding feels wet? Apples were very juicy or the bread soaked too long. Next time dip quickly and add a tiny layer of breadcrumbs between fruit and top bread.
- The top stays pale? Brush with a little melted butter and bake on a higher rack.
- It falls apart when cut? Give it a short rest after baking and it will set.
- Can it be gluten free? Yes with a suitable gluten free bread.
