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.
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
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.
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.
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.
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 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.
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.
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.
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