Dessert Recipes
Žemlovka – Apple Bread Pudding
6 - 8 servings
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 customize. Read More
Dessert Recipes
VegetarianLow-sodium
Before You Start
Let’s talk about important parts of the recipe before you start…
Made with Hansen's Dairy
I make this with Hansen's Dairy whole milk and butter — a family dairy in Hudson that bottles its own. You can find Hansen's products around Iowa here.
Introduction to Žemlovka – Apple Bread Pudding
Welcome to my kitchen, where today I am exploring the sweet layers of Žemlovka – Apple Bread Pudding. This dish is basically a bread pudding party! It is 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 has got the whole shebang, but hey, feel free to customize it. Whether you are looking for a comforting family meal or a unique dessert, this recipe brings together simple ingredients like burger buns and apples into something truly spectacular.
Selecting the Bread for the Bread Pudding Recipe
When I prepare Žemlovka – Apple Bread Pudding, the choice of bread is fundamental to the texture. I recommend using 4 burger buns vertically sliced to slices about ½ thick. If you do not have burger buns on hand, you can use 6 small buns, or any white bread with fat content, such as a dinner bun, rolls, or a baguette. This leftover bread recipe works best when the bread has enough structure to hold the custard without turning into mush immediately. Slicing them vertically ensures they layer perfectly in the pan.
Creating the Creamy Quark Layer
A distinct feature of this traditional Czech dessert is the optional quark layer. To make this, I place 2 cups of plain quark, 1 cup of confectioners’ sugar, 2 egg yolks, 2 teaspoons of vanilla extract, 2 teaspoons of rum extract, and the zest from 1 lemon into a kitchen mixer with a whisk attachment. I whisk on high speed until nicely combined, which takes about 3 minutes. It does not need to be creamy; quark curds can be present. I then add ¼ cup of raisins and shortly process at a slow speed until incorporated. This sweet quark filling adds a tangy richness that balances the sweetness of the apples.
Preparing the Spiced Apple Layer
For the fruit component of this apple bread pudding, I use 5 apples of your choice. I wash and shred them using a box grater. Peeling the apple is not necessary, but I dispose of the center part. In a medium bowl, I add the shredded apples along with ½ cup of confectioners’ sugar, 1 tablespoon of cornstarch, 1 teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg. I thoroughly stir together using a silicone spatula until nicely incorporated. The cornstarch is a crucial addition here as it helps thicken the juices released by the apples during baking.
The Custard and Dipping Technique
The moisture in this custard soaked bread comes from a simple mixture that acts as the glue for the dish. I place 1 cup of milk (preferably whole), 1 egg, ½ stick of melted butter, and ½ cup of confectioners’ sugar into a medium mixing bowl. I hand stir with a hand whisk until fully combined, usually taking about 30 seconds. Note that the custard will not be cooked at this stage. When assembling the Žemlovka – Apple Bread Pudding, I strictly follow the rule to always shortly dip bread in the custard for about 5 seconds right before creating the layer. This ensures the bread absorbs flavor without falling apart.
Layering the Dish
The assembly of this baked apple dessert is specific to ensure every bite has a mix of flavors. I first evenly grease the baking pan with a semi-soft stick of butter. Then, I split the bread and custard evenly, keeping in mind I need to create 3 bread layers. The order goes: bread layer, then the quark layer, then another bread layer, followed by the apple layer, and finally the last bread layer. I distribute every layer evenly with a spatula. If there is remaining custard, I pour it evenly over the top, and finish with a sugar layer by sprinkling 2 tablespoons of granulated sugar.
The Meringue Layer
To turn this meal into an ultimate luxury, I add a meringue layer. I start preparing this when the Žemlovka – Apple Bread Pudding is about 15 minutes into the oven. I place 2 egg whites at room temperature and ¼ cup of granulated sugar into a kitchen mixer bowl. I whisk on medium speed to make the egg whites foamy (about 2–3 minutes) and then increase to high until stiff peaks are formed (about 4–10 minutes). Once the pudding has baked for 30 minutes, I pipe out the meringue over the entire surface and bake for an additional 15 minutes at a lower temperature of 300°F.
Žemlovka – Apple Bread Pudding
Ingredients:
Click any ingredient to learn moreTo grease pan
butter (semi-soft) ***
Quark layer
2 cups of plain quark
1 cup of confectioners’ sugar
2 TSP of vanilla extract
2 TSP of rum extract
Zest from 1 lemon
¼ cup of raisins
Apple layer
5 apples - shredded *
½ cup of confectioners’ sugar
1 TBSP of cornstarch
1 TSP of ground cinnamon
¼ TSP of ground nutmeg
Custard & bread layers
1 cup of milk (preferably whole) ***
1 egg
4 TBSP of butter – melted ** ***
½ cup of confectioners’ sugar
4 large plain burger buns (or 6 small) – vertically sliced into slices about ½ inch thick
Sugar layer
2 TBSP of granulated sugar
Meringue layer
2 egg whites – room temperature
¼ cup of granulated sugar
Optionally serve with
* 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.
*** Hansen's milk and butter are what I use here. Where to find them in Iowa →
** 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.
*** Hansen's milk and butter are what I use here. Where to find them in Iowa →
Tools:
Click any tool to learn moreMeasuring cups and spoons
Cutting board and chef's knife
Baking dish (size about 12 x 6” or equivalent with height at least 3”)
Grater (for lemon zest)
Nutrition per 1 Serving:(recipe split into 6 servings)
EstimatedCalories 657
Protein 9.1 g
Fat 13.3 g
Saturated fat 6.9 g
Carbohydrate 129.1 g
Sugars 98.2 g
Fiber 3.6 g
Sodium 312 mg
Cholesterol 120 mg
VegetarianLow-sodium
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
1.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
Process briefly at a slow speed until the raisins are incorporated.
1.3.
Set aside for later steps.
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
Stir thoroughly with a silicone spatula until well combined.
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
4 TBSP of butter – melted
½ cup of confectioners’ sugar
Hand-stir with a hand whisk until fully combined (about 30 seconds).
4.Preheat the Oven:
4.1.
Preheat oven to 350°F and evenly grease the baking pan with a semi-soft stick of butter.
5.Assemble:
Important
5.1.
Always briefly dip bread in the custard (just for about 5 seconds) right before creating the layer.
5.2.
Divide the bread and custard evenly while keeping in mind that you will need to create 3 layers.
5.3.
Every layer mentioned needs to be distributed evenly with a spatula.
5.4.
The assembly below starts with point 5.1.
5.5.
Bread layer.
5.6.
Quark Layer.
5.7.
Bread layer.
5.8.
Apple layer.
5.9.
Bread layer.
5.10.
Pour the remaining custard evenly over it if you have some available.
5.11.
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, or until the edges are golden and the custard is set.
7.Meringue Layer:
Note: Start the meringue layer when your Žemlovka has been in the oven for about 15 minutes.
7.1.
Place into a kitchen mixer bowl:
2 egg whites – room temperature
¼ cup of granulated sugar
Whisk on medium speed to add air and 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 takes longer to prepare, leave the Žemlovka in the oven longer.
7.5.
Then pipe out meringue over the entire surface of the Žemlovka.
Note: The piping style is fully your choice; I personally enjoy piping little peaks.
8.2Nd Baking:
8.1.
Bake for an additional 15 minutes in a 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.
9.Serving Žemlovka – Apple Bread Pudding:
9.1.
Serve sliced and optionally gently dusted with confectioners’ sugar and a scoop of vanilla ice cream.
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.
Popular questions
Can I make this recipe faster if I do not have time for all the layers?
Yes. If you 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 – Apple Bread Pudding.
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