Apple Bread pudding – Czech Žemlovka

This is a classic Czech apple bread pudding, known as Žemlovka (or sometimes Zemlbába). If you are craving a simple, delicious Czech dessert, give Žemlovka a try—it is a real Czech favorite!

The original recipe for Czech Žemlovka was published in February 2021 and fully revamped in October 2024.

In this post: What is Czech Žemlovka? · Video recipe · Pronunciation · Ingredients needed · Baking pan · How to make Žemlovka · Serving · Storage

➜ What is Žemlovka?

Czech Žemlovka is a sweet bread pudding made with two layers of sliced bread soaked in milky egg mixture, with a layer of cinnamon-spiced apples and raisins sandwiched in between. Then it is baked to golden perfection.

Believe it or not, Žemlovka is often eaten as a main course (yes, seriously!), but it can also be served as a dessert.

Speaking of apples and raisins, you have got to try this quick Czech apple carrot salad or my insanely good apple strudel!

In Moravia (eastern Czech Republic), people call this dish Žemlovka. But for us in Bohemia (the western part), it is more commonly known as Zemlbába.

Fun fact: "Zemlbába" comes from the German word "Semmel," which means a type of white bread.

➜ Pronunciation

I have recorded a short audio clip to show you how to pronounce "Žemlovka" like a true local. Give it a listen!

White bread

• Homemade Žemlovka is based on 1-2 days old stale white bread. Czechs use their traditional rolls (Rohlíky or Housky). Another great option is using a French baguette. Skip the rye or sourdough bread as they are not suitable for making Žemlovka.

Why to use stale bread? Stale bread absorbs the milk mixture much better than fresh bread. It is like the bread has been drying out for two days and is thirsty for liquid now!

Bonus tip: If you got leftover Vánočka, Czech Christmas bread, poppyseed Loupáčky rolls, or any brioche-style treats (as long as they are without filling), toss them into this bread pudding! They make for a delicious twist on the classic Žemlovka. If you use sweet pastries, reduce the amount of sugar in the milk by about a third.

Milk mixture

• Eggs, whole milk, whipping cream – for more flavor, granulated sugar, vanilla extract

Apple layer

• Apples – any apples available in your local grocery store
• Raisins – ideally, soaked in rum a day before. For the most authentic flavor, use Czech Tuzemák or Božkov rum. If you are in the USA, Kirkland Spiced Rum from Costco works well, or you can also go with Austrian Stroh 40 rum. Soaking the raisins in rum is optional but adds a nice touch.
• Ground cinnamon – pairs excellently with apples
• Granulated sugar

Finishing

• Unsalted butter – the butter will be placed on top of the bread before putting the Žemlovka in the oven. Once baked, it creates an amazing golden crust.
• Powdered sugar – for final dusting before serving

➜ Baking pan

I baked the bread pudding in an 8x12 inch (20x30 cm) pan, which makes about 4-6 servings, depending on whether it is served as a main course or dessert.

Heads up—if you are using a dish without a non-stick surface, make sure to grease it with butter or another solid fat and dust it with fine breadcrumbs or flour. Alternatively, you can line the dish with baking paper. This will help the Žemlovka come out easily after baking.

➜ Instructions

The simplest Žemlovka has three layers: soaked bread on the bottom, a layer of apples in the middle, and another layer of bread on top.

Plan ahead: If you want (and remember), soak the raisins in rum overnight for extra flavor. Grab the white bread a day or two before you make Žemlovka and let it covered in your bread box.

STEP 1: Start with preparing your baking pan. If you are using a non-stick baking pan, grease it with a little butter and sprinkle with breadcrumbs. Lightly tap the pan on the counter to shake off any excess breadcrumbs. If you are using a non-stick pan, I recommend greasing it with a bit of unsalted butter for extra flavor and skipping the breadcrumbs.

STEP 2: Make the milk mixture. Pour the milk and cream into a large bowl, then add the sugar, eggs, and vanilla extract. Whisk everything together until well combined. I used a handheld mixer with a whisk attachement on a very low speed. Since we will be dipping the bread pieces into the milk mixture, I recommend pouring it into a shallow bowl for easier handling.

STEP 3: Slice the bread into pieces about 1/2 inch (1,5 cm) thick.

STEP 4: Peel and core the apples, slice them thinly.

STEP 5: Dip the sliced bread into the prepared milk and let it soak well. Then, arrange the pieces side by side in the baking pan to form the bottom layer.

STEP 6: Cover the bread with a layer of sliced apples. Sprinkle sugar and raisins evenly over the apples, making sure they are well distributed. Finally, dust the entire layer with cinnamon.

STEP 7: For the final layer, soak the remaining bread in the milk mixture and place it over the apples. If you have any leftover milk mixture, drizzle it on top of the Žemlovka. Gently press everything down with a fork.

Optional, but highly recommended: Cover the baking dish with plastic wrap or foil and place it in the fridge for an hour. This resting time allows the bread to soak up the milk mixture completely, resulting in a better texture and flavor for the Žemlovka.

STEP 8: Slice the cold butter from the fridge into thin pieces and evenly cover the surface of the Žemlovka with them.

STEP 9: Preheat the oven to 340°F (170°C) for fan-forced, or 370°F (190°C) for conventional upper and lower heat.

STEP 10: Bake for 40 minutes until the surface is beautifully golden and crispy.

➜ Serving

After baking, let your Žemlovka rest for about 15 minutes. It comes out of the oven puffed up but will settle a bit as it cools. Then, slice it into portions and plate them up. Don't forget to sprinkle some powdered sugar on top before serving!

Serve the bread pudding Czech-style: as a generous portion for lunch, or as a reasonable-sized dessert.

Is Žemlovka eaten warm or cold? Žemlovka tastes great both warm and cold, though it’s usually served warm. Fresh out of the oven, it may not hold together well and can fall apart, but that doesn’t affect the flavor at all. If you let it cool down, you can cut it into neat, aesthetically pleasing squares.

My tip for reheating: Warm up Žemlovka in a buttered pan. Gently break it into pieces with a fork or knife, and fry from all sides over moderate heat.

➜ Storage

Store any leftover Žemlovka tightly covered in the fridge for up to 3 days. It also freezes well—slice it into individual portions and place them in an airtight container. It will keep in the freezer for up to three months.

More Czech desserts to enjoy:

• Makovec – poppy seed cake
• Moravian kolache – double filled Czech kolaches
• Škubánky – a sweet treat with poppy seed topping
• Apple jelly cake – Czech famous no bake cake
• Dried apples – Czech "křížaly"