Or in my case: Ofenschlupfer with Hefezopf from the day before. This Swabian leftover meal is easy to prepare and really delicious with homemade vanilla sauce. Here is the recipe!
I needed another recipe for my Swabian recipe series. There is actually also missing the lentils with sausages and spaetzle, but there I really want to have celery for. And here in India, the heavy monsoon has ruined the harvest. So unfortunately it means I have to wait…
While looking for an alternative recipe which is typically Swabian, I stumbled across the Ofenschlupfer. This fits just really well, because I have Hefezopf over, which unfortunately has not risen properly for me and therefore so far also missing in the recipe list for Swabian cuisine… And according to Zimtblume you can make the Ofenschlupfer also with Hefezopf instead of stale buns (and she’s right, it was very tasty!).
And for the Ofenschlupfer my Hefezopf does it after all, because the milk makes it juicy. Which makes its lack of fluffiness no longer a big deal. When I prepared it, I was a little doubtful whether it would not be too dry. But has not been the case, was just right! And totally delicious. Especially with my recipe for homemade vanilla sauce😊!
Ofenschlupfer – an apple casserole with leftover bread
Equipment
- casserole
Ingredients
- 100 g raisins soaked in rum or apple juice
- 6 bread rolls stale, alternatively any old white bread
- 5 apples sour
- ½ lemon zest and juice
- 500 ml milk
- 4 Tbsp sugar
- pinch salt
- 4 Tbsp breadcrumbs
- 2 eggs
- icing sugar for dusting
Instructions
- Soak the raisins in rum or alternatively apple juice.
- Grease the baking dish with butter.
- Cut your stale bread rolls or alternatively your hefezopf into 1cm thick slices.
- Peel the apples and cut them into thin slices.
- Mix the apples with the juice and zest of ½ lemon.
- Heat 250 ml of milk and dip the bun slices from each side into the milk.
- Now alternate the bun slices with the apple slices in the baking dish. Spread your raisins on top and in between. If you layer them diagonally, as in the video, your casserole will look nicer at the end.
- Preheat the oven to 180°C.
- Now whisk the remaining milk from the dipping with another 250 ml milk, the eggs, the sugar and the pinch of salt.
- Pour this mixture over the slices of buns and apples.
- Sprinkle the breadcrumbs on top and add a few small knobs of butter.
- Now put the casserole in the oven for about 45-50 minutes.
- In the meantime, prepare your vanilla sauce. A link to the recipe for homemade vanilla sauce can be found above this recipe.
- After baking, sprinkle the casserole with powdered sugar and serve with the vanilla sauce. Enjoy your meal and feel good about not throwing out your old bread 🙂
Please rate my recipe before you leave 🙂:
Sources of this recipe:
- https://www.wir-sind-oberschwaben.de/rezepte/ofenschlupfer/
- https://www.zimtblume.de/mein-lieblingsrezept-ofenschlupfer-wie-bei-mama/
Baked with lots of love ♥ on From zero to curry.
