Sächsischer Bettelmann (Saxon bread and apple pudding)

Name: Sächsischer Bettelmann (Saxon bread and apple pudding)
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Ingredients: 300 g stale white bread or stale bread rolls; 400 ml milk; 3 piece eggs (medium); 80 g sugar; 1 pack vanilla sugar; 1 tsp cinnamon; 1 pinch salt; 4 piece tart apples; 80 g raisins; 40 g butter or margarine; 2 tbsp breadcrumbs; 2 tbsp icing sugar

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.

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Cook time

65 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

645 kcal

Calories

15 g

Protein

17 g

Fat

106 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.20 · ~€1.05/serving

Instructions

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.