Ofenschlupfer (Swabian Bread and Apple Bake)

Name: Ofenschlupfer (Swabian Bread and Apple Bake)
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Ingredients: 6 piece stale bread rolls (about 300 g in total); 400 ml milk; 3 piece eggs (medium); 80 g sugar; 1 pack vanilla sugar; 1 tsp cinnamon; 4 piece tart apples; 50 g raisins; 50 g flaked almonds; 30 g butter or margarine

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.

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Cook time

65 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

645 kcal

Calories

17 g

Protein

21 g

Fat

96 g

Carbs

Ingredients

For 4 servings

Estimated cost~€11.40 · ~€2.85/serving

Instructions

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.