Žemlovka Apple Bread Pudding

An old-fashioned recipe for Czech apple bread pudding, called Žemlovka or Zemlbába in the Czech Republic.

Course Main Course

Cuisine Czech

Keyword apples, white bread

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 852kcal

Author Petra Kupská

Ingredients

8 ounces stale white bread Czech Rohlíky, Housky, Loupáčky, or French baguette
⅔ stick unsalted butter to put on the top bread layer

Milk mixture:

1 ⅔ cups whole milk
⅔ cup heavy cream fat content over 30%
3 medium eggs
½ cup granulated sugar
¼ teaspoon vanilla extract

Apples:

4 large apples
⅓ cup raisins optionally soaked in rum overnight
½ teaspoon ground cinnamon
2 Tablespoons granulated sugar to sprinkle on the apples

Others:

½ Tablespoon butter unsalted, to grease baking pan
2 Tablespoons breadcrumbs to flour the pan
2 Tablespoons powdered sugar to dust žemlovka while served

Cups - Metric

Instructions

Plan ahead: Soak ⅓ cup raisins in rum overnight for extra flavor. Grab 8 ounces stale white bread a day or two early and store it in your bread box.
Prepare your baking pan by greasing it with ½ Tablespoon butter and sprinkling with 2 Tablespoons breadcrumbs, tapping off any excess. If using a non-stick pan, just grease with unsalted butter and skip the breadcrumbs.
Make the milk mixture by whisking together 1 ⅔ cups whole milk, ⅔ cup heavy cream, ½ cup granulated sugar, 3 medium eggs, and ¼ teaspoon vanilla extract in a large bowl. For easier dipping, pour the mixture into a shallow bowl.
Slice the bread into pieces about ½ inch (1,5 cm) thick.
Peel and core 4 large apples, slice them thinly.
Dip the bread slices in the milk mixture, let them soak, and arrange them in the pan to form the bottom layer.
Layer the bread with sliced apples, sprinkle with 2 Tablespoons granulated sugar, raisins, and finish with a dusting of ½ teaspoon ground cinnamon.
Soak the remaining bread in the milk mixture and layer it over the apples. Drizzle any leftover milk mixture on top and gently press down with a fork.
Slice the cold ⅔ stick unsalted butter into thin pieces and evenly cover the surface of the Žemlovka with them.
Preheat the oven to 340 °F for fan-forced, or 370 °F for conventional upper and lower heat.
Bake for 40 minutes until the surface is beautifully golden and crispy. Sprinkle with 2 Tablespoons powdered sugar before serving.

Notes

The basic recipe makes 4 portions as a main dish, or 6 portions as a dessert.
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!
If you want, soak the raisins in rum overnight. 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.
Baking dish: I baked the bread pudding in an 8x12 inch (20x30 cm) pan. 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.
Optional, but highly recommended: Before baking, cover the pan with Žemlovka with plastic wrap or foil and refrigerate for an hour. This allows the bread to fully absorb the milk mixture, enhancing the texture and flavor.
SERVING: After baking, let the Žemlovka rest for 15 minutes to settle. Slice, plate, and sprinkle with powdered sugar before serving!
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.
Store leftover Žemlovka in the fridge, tightly covered, for up to 3 days. For longer storage, freeze individual portions in an airtight container for up to 3 months.

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