Žemlovka is a Czech baked pudding of stale white rolls soaked in sweet milk and egg and layered with cinnamon apples. Serve it with hot tea or cold milk.
Žemlovka (Czech Apple Bread Pudding)
Dessert
Custards puddings creams
Vanilla: Extract
Easy
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Slices of dried-out white rolls dipped in a vanilla custard mixture, layered with tart cinnamon apples and raisins, and baked until the top is crisp and the middle soft. Makes 6 servings in about 1 hr 15 min.
Prep
30 min
Cook
45 min
Total
1 hr 15 min
Servings
6
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
- 9 oz (250 g)stale white rolls or baguette, sliced 1/2 inch thick
- 2 cups (500 ml)whole milk
- 3 (150 g)eggs
- ⅓ cup (70 g)sugar, for the pudding
- 1 tsp (5 ml)vanilla extract
- 1 ¾ lb (800 g)tart apples, peeled, cored, thinly sliced
- ⅓ cup (50 g)raisins
- 1 oz (30 g)sugar, for the apple layer
- 1 ½ tsp (4 g)ground cinnamon
- 3 tbsp (40 g)unsalted butter, half for the pan, half for the top
- 2 ½ tbsp (15 g)dry breadcrumbs
- 2 tbsp (15 g)powdered sugar
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Baking tools for this recipe
Instructions
- Heat the oven to 375 F (190 C). Butter a 9 by 9-inch (23 cm) baking dish with half the butter and coat with breadcrumbs.
- Whisk the milk, eggs, sugar and vanilla in a shallow dish.
- Toss the apples with the 30 g sugar, cinnamon and raisins.
- Dip half the bread slices briefly into the milk mixture, turning once, and fit them in a tight layer in the dish.
- Spread the apples evenly over the bread.
- Dip the remaining bread and layer over the apples, then pour any leftover custard over the top.
- Dot with the remaining butter in thin slices.
- Bake about 45 minutes until the top is golden and the custard is set (a knife in the center comes out clean, 160 F / 71 C).
- Rest 15 minutes, dust with powdered sugar and serve warm or cold.
Tips
- Dry bread absorbs the custard; soften and dry fresh bread in a low oven if needed.
- Slice the apples thinly so they cook through.
- Optional: add a layer of quark or farmer's cheese for a richer version.
- Bake until the egg custard reaches 160 F (71 C) and refrigerate leftovers promptly.
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Recipe FAQ
How long does it take to make žemlovka (czech apple bread pudding)?
Plan on 30 minutes of prep and 45 minutes of cooking. The recipe makes 6 servings.
How should I store žemlovka (czech apple bread pudding)?
Refrigerate leftovers up to 3 days; reheat in a 300 F (150 C) oven.
Can I make žemlovka (czech apple bread pudding) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 6 servings this recipe makes.
380
Calories / serving
6.9g
Fat
72.1g
Carbs
10.6g
Protein
43.7g
Sugar
Whole recipe (6 servings): ~2280 cal · 41g fat · 433g carbs · 64g protein · 262g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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