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Sächsischer Bettelmann (Saxon bread and apple pudding)
A German classic from Saxony: Bettelmann is a sweet bake made from stale white bread which, so the story goes, came out of the thrifty kitchen and turns leftovers into a dessert. Between the bread cubes soaked in egg and milk lie tart apple wedges and raisins, and on top a golden-brown crust scented with cinnamon forms as it bakes. Serves 4.
Kochzeit
65 min
Portionen
4
Zutaten
12
Nährwerte
pro Portion645 kcal
Kalorien
15 g
Eiweiß
17 g
Fett
106 g
Kohlenhydrate
Zubereitung
- 1
Cut the white bread into cubes of about 2 cm and put them into a large bowl.
- 2
Whisk the milk, eggs, sugar, vanilla sugar, cinnamon and salt until smooth, pour the mixture over the bread cubes and leave them to soak.
- 3
Peel and quarter the apples, remove the cores and cut the quarters into wedges. Rinse the raisins in a sieve under hot water and leave them to drain.
- 4
Preheat the oven to 180 °C top and bottom heat. Grease a baking dish and dust it with the breadcrumbs.
- 5
Layer the bread mixture, apple wedges and raisins alternately into the dish, finishing with the bread mixture. Dot the butter or margarine over the top in small pieces.
- 6
Bake the pudding on the middle shelf until the custard has set and the surface is golden brown.
- 7
Let the Bettelmann rest briefly, dust it with icing sugar and serve it warm.
