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Ofenschlupfer (pain perdu au four): recipe illustration
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Ofenschlupfer (pain perdu au four)

A bread pudding made from stale bread, milk, eggs and apples, baked until the top is golden and the centre melts. A simple, comforting dessert, typical of autumn weekends.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Nutrition facts

502 kcal per serving

Protein
13.3 g
Carbohydrates
67.7 g
of which sugars
37.8 g
Fat
19 g
of which saturated fat
10.9 g
Fiber
2.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the stale bread into small cubes, removing the crust if it is very hard.
  2. Heat the milk with the lemon zest until just simmering, then pour it over the bread and let it soak for 15 minutes.
  3. Peel the apples, slice them thinly and cook them for 3 minutes in butter with a spoonful of sugar and the cinnamon.
  4. Beat the eggs with the rest of the sugar and a pinch of salt, then mix them into the soaked bread.
  5. Butter a gratin dish, line the bottom with half of the apples, pour in the bread and egg mixture, then arrange the remaining apples on top.
  6. Brush with melted butter and sprinkle with sugar.
  7. Bake at 180 °C for 35 to 40 minutes, until the top is well golden and a knife comes out almost dry.
  8. Serve warm, with apple compote if you like.

Variations and tips

Kids' version. Add a handful of raisins and a spoonful of cocoa for a sweeter, more indulgent taste.

With what you have. If you don't have stale bread, toasted sandwich bread works just as well.

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Original Ecomely recipe.