Žemlovka (Bread Pudding)

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Žemlovka (Bread Pudding)

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Ingredients

Adjust Servings:
1 loaf of white bread
500 ml Milk
2 Eggs
12 tbsp castor sugar
2 tbsp melted butter
8 small apples peeled and grated roughly
1 tsp cinnamon
icing sugar
Filling
250 g cottage cheese
2 tbsp powdered sugar
1 tbsp softened butter
30 g vanilla sugar
1 egg yolk
50 g raisins soaked in rum
  • 60 min
  • Serves 6
  • Medium

Ingredients

  • Filling

Directions

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This bread pudding is often sweetened and served as a dessert, but the Czech people have been known to serve it as a savoury main course! This is something that the Czech people have a love-hate relationship with… you either love it… or you hate it… but those who love it truly appreciate it for what it is!

This partcular pudding is made from rohlík. Rohlík is the most common Czech grocery item – it replaces all white bread and is a staple in any household. Rohlik is used to make this bread pudding, layered with vanilla-flavored milk, grated apples, tvaroh, raisins, and cinnamon, and then baked in the oven until it forms a pudding.

This traditional dessert is often served with whipped cream or sometimes meringue!

Preparation:

  1. Preheat the oven to 160°C. Grease the baking dish with butter.
  2. Prepare the cheese filling: beat together the tvaroh with the butter, sugar, and egg yolk. Add the vanilla sugar and drained raisins, remembering to reserve the liquid.
  3. Next prepare the bread: in a large bowl, beat together the eggs and milk, add two tablespoons of the sugar, the melted butter, and beat again. Gradually add the slices of bread into the flavored milk and let them soak.
  4. Assemble the layers: Cover the bottom of the baking dish with a layer of soaked bread. Spread all the grated apples over this layer of bread, sprinkle with cinnamon and four tablespoons of sugar. Cover with another layer of bread, and spread the tvaroh mixture over this, before covering with the third layer of moistened bread.
  5. Dust with icing sugar and drizzle with the rum and a little melted butter.
  6. Bake for 40 minutes until the surface is golden and crispy.
  7. Allow the žemlovka to rest for 10-15 minutes before serving. Serve warm, sprinkled with powdered sugar.

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Medister med stuvet hvidkål og kanelsukker
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Medister med Stuvet Hvidkål
Medister med stuvet hvidkål og kanelsukker
previous
Medister med Stuvet Hvidkål