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Ofenschlupfer (Swabian Bread and Apple Bake)
A German classic from Baden-Württemberg: the Ofenschlupfer is a Swabian way of using up leftovers, in which stale bread rolls become a sweet bake together with apples. Under the golden brown almond crust lies a moist layer of sliced rolls, tart apple wedges and raisins in a custard of milk, eggs and cinnamon. Serves 4.
Kochzeit
65 min
Portionen
4
Zutaten
10
Nährwerte
pro Portion645 kcal
Kalorien
17 g
Eiweiß
21 g
Fett
96 g
Kohlenhydrate
Zubereitung
- 1
Cut the rolls into thin slices and grease an ovenproof dish.
- 2
Whisk the milk, eggs, sugar, vanilla sugar and cinnamon smooth with a balloon whisk.
- 3
Peel and quarter the apples, remove the cores and cut the quarters into thin wedges.
- 4
Layer the slices of roll, the apple wedges, the raisins and the flaked almonds into the dish in turn, keeping some of the almonds back for the top. Finish with a layer of sliced roll.
- 5
Pour the custard evenly over the top, press everything down lightly and leave it to soak.
- 6
Meanwhile, preheat the oven to 180 °C top and bottom heat. Scatter the remaining almonds over the top and dot the butter or margarine over it in small pieces.
- 7
Bake the Ofenschlupfer on the middle shelf until the custard has set and the surface is golden brown.
