📝 About This Recipe
Hailing from the heart of Southern Germany, the Ofenschlupfer is a soul-warming comfort classic that breathes new life into day-old bread. This traditional Swabian delight features layers of buttery brioche and tart apples soaked in a rich vanilla custard, baked until the top is golden and crisp while the center remains melt-in-your-mouth tender. It is a nostalgic masterpiece that perfectly balances the rustic charm of a farmhouse kitchen with the refined sweetness of a classic European dessert.
🥗 Ingredients
The Bread & Fruit Base
- 400 grams Day-old Brioche or Challah (or white rolls) (cut into 1/2 inch thick slices)
- 3-4 large Tart Apples (like Elstar, Boskoop, or Granny Smith) (peeled, cored, and thinly sliced)
- 1 tablespoon Lemon Juice (to prevent apples from browning)
- 50 grams Raisins or Sultanas (optional: soaked in rum for 30 minutes)
- 40 grams Sliced Almonds (for a nutty crunch)
The Custard Royal
- 250 ml Whole Milk (at room temperature)
- 250 ml Heavy Cream (at room temperature)
- 4 large Eggs (free-range)
- 80 grams Granulated Sugar
- 1 piece Vanilla Bean (seeds scraped out)
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Lemon Zest (finely grated)
- 30 grams Unsalted Butter (melted, plus extra for greasing the dish)
For the Topping
- 1-2 tablespoons Powdered Sugar (for dusting)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Generously grease a large ceramic baking dish (approx. 9x13 inch) with butter to ensure the pudding doesn't stick and develops a nice crust.
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2
Slice your day-old bread into uniform slices about 1/2 inch thick. If the bread is very fresh, toast the slices lightly in the oven for 5 minutes to dry them out.
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3
Peel, core, and slice the apples into thin wedges. Toss them immediately with lemon juice and a pinch of cinnamon to keep them bright and flavorful.
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4
In a large mixing bowl, whisk together the eggs and granulated sugar until slightly pale and frothy.
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5
Slowly pour in the milk and heavy cream while whisking. Add the vanilla seeds, lemon zest, and the remaining cinnamon, stirring until the custard is well combined.
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6
Begin layering: Place a row of bread slices in the bottom of the dish, slightly overlapping them like shingles.
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7
Distribute half of the apple slices over the bread, then sprinkle with half of the raisins and half of the sliced almonds.
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8
Repeat the layers with the remaining bread and apples, finishing with a final layer of bread slices on top for that signature crispy finish.
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9
Carefully pour the custard mixture over the entire dish, ensuring every piece of bread gets soaked. Let it sit for 10-15 minutes so the bread can absorb the liquid.
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10
Drizzle the melted butter over the top layer of bread and sprinkle the remaining almonds over the surface.
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11
Place the dish on the middle rack of the oven and bake for 40-45 minutes. The custard should be set, and the top should be a beautiful golden brown.
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12
Remove from the oven and let it rest for 5 minutes. Dust generously with powdered sugar before serving warm.
💡 Chef's Tips
Use 'stale' bread—bread that is 1-2 days old absorbs the custard much better than fresh bread without becoming mushy. For an extra layer of flavor, soak your raisins in dark rum or apple brandy for at least 30 minutes before using. If the top starts browning too quickly during baking, loosely cover the dish with aluminum foil for the last 15 minutes. Choose firm, tart apples; sweet apples like Gala may lose their structure and become too soft during the baking process. To check for doneness, insert a knife into the center; it should come out clean with no liquid custard visible.
🍽️ Serving Suggestions
Serve warm with a generous ladle of homemade vanilla sauce (Vanillesauce) or a scoop of premium vanilla bean ice cream. A dollop of lightly sweetened whipped cream flavored with a hint of cinnamon is a classic accompaniment. Pair with a hot cup of coffee or a glass of sweet German dessert wine like a Riesling Auslese. For a cozy afternoon treat, serve alongside a glass of warm apple cider or spiced chai tea.