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Bread Puddings and Other Sweet Meals

Žemlovka – Apple Bread Pudding

6 - 8 servings
Vegetarian Diet, Czech Baking

Žemlovka – Apple Bread Pudding is basically a bread pudding party! It's all about white bread soaked in dreamy custard and apples. Feeling fancy? Throw in some sweet quark or even elevate it further with a cloud of meringue. My recipe's got the whole shebang, but hey, feel free to...

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... ditch a few things if you're in a hurry. Now, here's the kicker: most folks serve this beauty as a main course, not dessert! Get ready to blow some minds with this sweet and savory sensation!

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Tom the Chef Tom the Chef Founder
October 26, 2024
Žemlovka – Apple Bread Pudding on the plate, distance view from the side angle
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Ingredients:

To grease pan:

Optional quark layer:

Apple layer:

Custard & bread layers:

  • 1 cup of milk - room temperature (preferably whole)
  • 1 egg
  • ½ stick of butter - melted (2 oz **)
  • ½ cup of confectioners’ sugar
  • 4 burger buns - vertically sliced to slices about ½ thick (or 6 small buns, or any white bread with fat content, e.g., dinner bun, rolls, baguette, etc.)

Sugar layer:

Optional meringue layer:

Final touch:

* Wash and shred using a box grater. Peeling the apple is not necessary. Dispose of the center part.

** Cut butter into small pieces before melting and place into a measuring pitcher (or small microwavable mixing bowl). Then, microwave briefly with a few seconds break between – to prevent little “explosions.” Optionally, melt the butter over low heat with occasional whisking.

Tools:

Directions:

Tip:

Want to prepare this meal faster? The quark layer can be substituted by doubling the apple layer, and the meringue layer can be skipped. That will give you a basic, but still delicious, žemlovka.

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1. Quark Layer:

Start preparing the Žemlovka apple bread pudding by preparing the quark layer.

1.1. Place into a kitchen mixer with a whisk attachment:

2 cups of plain quark
1 cup of confectioners’ sugar
2 egg yolks
2 TSP of vanilla extract
2 TSP of rum extract
Zest from 1 lemon

Whisk on high speed until nicely combined – it doesn’t need to be creamy; quark curds can be present (about 3 minutes).

1.2. Add:

¼ cup of raisins

Shortly process at a slow speed until raisins are incorporated.

1.3.

Set aside for later steps.

Tom the Chef Tom the Chef Founder
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2. Apple Layer:

2.1. Add into the medium bowl:

5 apples – shredded
½ cup of confectioners’ sugar
1 TBSP of cornstarch
1 TSP of ground cinnamon
¼ TSP of ground nutmeg

Thoroughly stir together using a silicone spatula until nicely incorporated.

2.2.

Set aside for the later steps.

3. Custard:

Note:

  • Custard will not be cooked.
  • The sliced burger buns will be dipped in the custard in upcoming steps.

3.1. Place into the medium mixing bowl:

1 cup of milk
1 egg
½ stick (2 oz) of butter – melted
½ cup of confectioners’ sugar

Hand stir with a hand whisk until fully combined (about 30 seconds).

4. Preparation:

4.1.

Preheat oven to 350°F.

4.2.

Evenly grease the baking pan with a semi-soft stick of butter.

5. Assemble the Žemlovka Apple Bread Pudding:

Important:

  • Always shortly dip bread in the custard (just for about 5 seconds) right before creating the layer.
  • Split bread and custard evenly while keeping in mind that you will need to create 3 layers.
  • Every layer mentioned needs to be distributed evenly with a spatula.

5.1.

Bread layer.

5.2.

Quark Layer.

5.3.

Bread layer.

5.4.

Apple layer.

5.5.

Bread layer.

5.6.

Pour the remaining custard evenly over if you have some available.

5.7.

Create a gentle sugar layer by sprinkling 2 TBSP of granulated sugar over it.

6. 1st Baking:

6.1.

Bake in a preheated oven for about 30 minutes.

Žemlovka – Apple Bread Pudding, right after baking, can be served right away, as would happen in most cases, or can be turned into an ultimate luxury with the addition of a meringue layer in the next step.Žemlovka – Apple Bread Pudding, right after baking, can be served right away, as would happen in most cases, or can be turned into an ultimate luxury with the addition of a meringue layer in the next step.

7. Meringue Layer:

Note: Start with a meringue layer when your Žemlovka is about 15 minutes in the oven.

7.1. Place into a kitchen mixer bowl:

2 egg whites – room temperature
¼ cup of granulated sugar

Whisk on medium speed to get more air into the egg whites and to make the egg whites foamy (about 2 – 3 minutes).

7.2. Increase the speed to high and whisk until done – stiff peaks are formed (about 4 – 10 minutes).

Note: If your egg whites were taken directly from the fridge (they aren’t room temperature), this step can take 20 minutes or even significantly longer!

7.3.

Fill the pastry bag (with pastry tips) for upcoming piping.

7.4. When Žemlovka reaches 30 minutes of baking, remove it from the oven and set oven temperature to 300°F.

Note: If your meringue preparation takes longer, leave Žemlovka out of the oven longer.

7.5. Then pipe out meringue over the entire surface of the Žemlovka.

Note: The style of piping is fully your choice; I personally enjoy piping out little peaks.

8. 2nd Baking:

8.1.

Bake for an additional 15 minutes in 300°F oven.

8.2. Remove from the oven and let it sit for at least 5 minutes before serving.

Tips & Notes:

  • Žemlovka can tend to fall apart when handled immediately after cooking, but that’s okay since you’ll get a rustic look.
  • If you want perfect slices, let the Žemlovka cool completely (first on the countertop, then in the refrigerator overnight) before serving.
  • It’s best to reheat individual portions in the microwave just before serving.
Žemlovka – Apple Bread Pudding

9. Serving of Žemlovka Apple Bread Pudding:

9.1. Serve sliced and optionally gently dusted with confectioners’ sugar.

Important: 

  • This meal tends to fall apart if served soon after cooking, which is okay.
  • If you want it to hold together, then let it cool overnight to settle, and then slice and reheat in the microwave or in the oven.

Žemlovka: A Deep Dive into the Delights of Czech Apple Bread Pudding

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Forget soggy, overly-sweet bread puddings. Today, we’re diving headfirst into the captivating world of Žemlovka, a Czech culinary masterpiece that redefines comfort food. This isn’t just a dessert; it’s a hearty, soul-satisfying main course that will have you craving seconds (and maybe even thirds!).

Imagine this: layers of fluffy white bread, generously soaked in a rich, creamy custard, intertwined with a symphony of sweet and cinnamon-spiced apples, all baked to golden perfection. And if that wasn’t enough, imagine this symphony crowned with a cloud of ethereal meringue, adding a touch of elegance and airy lightness. That, my friends, is Žemlovka.

This is a dish that celebrates simplicity, transforming humble ingredients into a culinary symphony that tantalizes the taste buds and warms the heart. It’s a testament to the Czech appreciation for wholesome, home-cooked meals, and a delicious reminder that the most satisfying dishes often come from the simplest of ingredients.

Why Žemlovka Deserves a Place at Your Table

Žemlovka is more than just a recipe; it’s an experience. Here’s why this Czech delight should be on your culinary bucket list:

  • A Celebration of Versatility: While this recipe features the classic combination of apples and cinnamon, Žemlovka is a blank canvas for your culinary creativity. Feel free to experiment with different fruits, spices, and even savory additions. Add a layer of tangy quark (a type of fresh cheese) for extra richness, or sprinkle in some dried cranberries or chopped walnuts for added texture and flavor. The possibilities are endless!
  • Surprisingly Simple: Don’t let the impressive final product intimidate you. This Žemlovka recipe is surprisingly easy to follow, even for novice cooks. With clear instructions and readily available ingredients, you’ll be a Žemlovka master in no time.
  • Perfect for Any Occasion: Whether you’re hosting a dinner party, enjoying a cozy night in, or simply looking for a satisfying weekday meal, Žemlovka is the answer. It’s a crowd-pleaser that can be easily scaled up or down to suit your needs. Plus, it’s a fantastic way to use up leftover bread!
  • A Taste of Tradition: Žemlovka holds a special place in Czech cuisine, often gracing tables during holidays and celebrations. By making this dish, you’re not just creating a meal; you’re connecting with a rich culinary heritage and experiencing the warmth and generosity of Czech culture.
  • Make-Ahead Magic: Short on time? No problem! Žemlovka can be assembled ahead of time and baked when you’re ready to eat. This makes it an ideal choice for busy weeknights or when you’re entertaining guests.

Crafting Your Žemlovka Masterpiece: A Step-by-Step Guide

Ready to embark on your Žemlovka adventure? Here’s a detailed guide to help you create this Czech culinary gem:

  1. Prepare the Optional Quark Layer: This creamy layer adds a delightful tanginess and richness to your Žemlovka. In a mixing bowl, combine quark, confectioners’ sugar, egg yolks, vanilla and rum extracts, and lemon zest. Whisk until well combined. For an extra burst of flavor, fold in a handful of raisins.
  2. Create the Apple Filling: Grate your apples and combine them with confectioners’ sugar, cornstarch, cinnamon, and nutmeg. This fragrant filling is the heart and soul of your Žemlovka, providing a delightful sweetness and warm spice that complements the creamy custard and bread.
  3. Whip Up the Custard: In a separate bowl, whisk together milk, eggs, melted butter, and confectioners’ sugar. This luscious custard is the key to transforming ordinary bread into a soft, pudding-like base.
  4. Assemble Your Žemlovka: Grease a baking dish and start layering! Begin with a layer of bread slices, each dipped in the custard mixture. If you’re using the quark layer, spread it evenly over the bread. Follow with another layer of custard-soaked bread, then the apple filling, and finally, a top layer of bread. Pour any remaining custard over the assembled Žemlovka and sprinkle generously with granulated sugar for a caramelized crust.
  5. Bake to Golden Perfection: Bake your Žemlovka in a preheated oven until it’s golden brown and bubbly. The aroma alone will be enough to make your mouth water! You can serve it warm, straight from the oven, or let it cool completely for neater slices.
  6. Meringue Magic (Optional): For the ultimate Žemlovka experience, add a layer of fluffy meringue. Whip egg whites with sugar until stiff peaks form, then pipe or spread the meringue over the baked Žemlovka. Return it to the oven for a few minutes until the meringue is lightly browned.

Žemlovka: Tips and Tricks for Baking Success

  • Bread Choice: Opt for a sturdy white bread with a slightly dense texture. Burger buns, dinner rolls, or even day-old baguettes work wonderfully. The bread should be able to hold its shape when soaked in the custard without becoming overly soggy.
  • Meringue Mastery: For a light and airy meringue, ensure your egg whites are at room temperature before whipping. This helps them achieve maximum volume.
  • Reheating Leftovers: Žemlovka is best reheated in individual portions in the microwave. This helps to preserve its texture and prevent it from drying out.

Žemlovka is more than just a recipe; it’s a culinary adventure that will transport you to the heart of Czech cuisine. With its comforting flavors, satisfying texture, and endless possibilities for customization, it’s a dish that’s sure to become a new favorite in your household. So gather your ingredients, put on your apron, and get ready to experience the magic of Žemlovka!

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About the Author:
Tom the ChefFounder
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