Name: Bread pudding with apples and quark (from stale bakery goods)
Total time: 60 min
Yield: 6 servings
Ingredients: Base and layers; 450 g stale pastry (rolls/loaf, about 6–8 pcs); 700 g apples (peeled, coarsely grated or thinly sliced); 500 g quark (semi-fat/full-fat, preferably in a block); Custard; 500 ml milk; 2 pcs eggs; 60 g cukru (dle chuti); 8 g vanilla sugar (1 packet); 1 pinch of salt; Seasoning; 2 teaspoons ground cinnamon; 10 g raisins (optional); 30 g walnuts (optional, chopped); 30 g butter (for greasing the baking dish and a few pieces on top); 10 g powdered sugar (for dusting, optional)

Bread pudding with apples and quark (from stale bakery goods)

Bread pudding with apples and quark is one of the best "rescue" recipes when you have older bakery goods at home and don’t want to throw them away. You’ll turn them into a fragrant, moist baked dessert (or even a sweet dinner), alternating layers of soaked rolls, cinnamon apples and creamy quark. It’s simple, cheap, family-friendly and most importantly — it tastes exactly like you remember from childhood. Bonus: bread pudding is best slightly warm, when it slices nicely and the kitchen fills with the scent of apples and cinnamon.

⏱ 60 min● easy♨ 6 servings

Step by step

Instructions

0 z 9

1Step 1Preheat the oven to 180 °C (top/bottom heat). Grease the baking dish with butter – the bread pudding won’t stick and the edges will be nicely fragrant and browned.
2Step 2Prepare the apples. Peel them, remove the cores, and either coarsely grate them or slice them thinly. Mix with cinnamon, and optionally add raisins and chopped nuts. If the apples are very juicy, you can squeeze them slightly – the bread pudding won’t be unnecessarily “wet” at the bottom.
3Step 3Put the quark in a bowl, add a tablespoon of sugar (you can take it from the measured amount) and mix with a fork. If you want a smoother quark layer, you can add 2–3 tablespoons of milk from the soaking mixture – the quark will be creamier and easier to spread.
4Step 4Now the soaking mixture: in a bowl whisk the eggs, add the milk, sugar, vanilla sugar and a pinch of salt. Stir until the sugar is at least partially dissolved. The soaking mixture is important – it softens the pastry and the bread pudding will be moist, not dry.
5Step 5Cut stale bread into slices. Start layering in the baking dish: put the first layer of bread on the bottom and lightly drizzle part of the soaking mixture so it begins to absorb. Spread half the apples over the bread, then half the quark. You can spoon the quark and lightly spread it; it doesn’t need to be perfectly smooth.
6Step 6Continue with the second layer of bread, pour some more custard over it and top with the remaining apples and curd. On top place the last layer of bread (if you have enough) or leave the curd/apples as the top – both are fine, but it’s good to have at least a bit of bread on top to form a baked crust.
7Step 7Finally pour the remaining custard evenly over the whole surface. Wait 5 minutes to let the bread absorb it. Dot the top with a few small pieces of butter – this will make the dish golden and fragrant.
8Step 8Bake 35–40 minutes at 180 °C, until the surface is golden and the bread pudding doesn’t wobble in the middle like a liquid. If the top browns too quickly, cover it with foil toward the end.
9Step 9After baking let the bread pudding rest 10–15 minutes. It will firm up and be easier to cut. Serve warm, simply dusted with powdered sugar. For an extra dessert-like version, add a spoonful of sour cream or yogurt to each portion.

Kitchen tip

If the bread is really hard, use a little trick: briefly dip each slice in the custard in a bowl (just a second on each side) before layering. They’ll absorb evenly and the pudding will be nicely moist even with older rolls.

Customize this recipe

Variants and alternatives

For a creamy quark: add a tablespoon of sour cream and a little vanilla to the quark – the layer will be even smoother. Pear pudding: replace some apples with pears for a sweeter, more aromatic flavor. No raisins: omit the raisins and top with just nuts or almond flakes – good for those who dislike raisins. Extra cinnamon: add a pinch of gingerbread spice to the apples – the pudding will be more “wintery” and fragrant.

Approximate per serving

Nutritional values

Energie~520 kcalProteins~24 gSacharidy~70 gTuky~16 g

Bread pudding with apples and quark (from stale bakery goods)

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Homemade muesli bars with apple and raisins for a school snack

Carrot and pumpkin purée with potato for little ones in under 20 minutes

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Write a comment Cancel reply

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