A mouth-watering way to upcycle bread

Discover a delicious way to use stale bread with this bread pudding recipe. The combination of apples, raisins, vanilla, and cinnamon is perfectly complemented with a touch of STROH, adding a uniquely aromatic flavor to this classic dish. Indulge in this delectable bread pudding and never again worry about how to use stale bread.

Ingredients for 4 servings

  • 4 bread rolls
  • 500 ml milk
  • 100 g granulated sugar
  • 1 pinch of salt
  • 5 sour apples
  • 50 g raisins
  • 50 ml STROH 80
  • 1 sachet vanilla sugar
  • 1 tsp ground cinnamon
  • butter for greasing
  • 6 egg whites
  • 3 tbsp granulated sugar



  • Soak the raisins in STROH.
  • Cut the bread rolls into thin slices.
  • Mix the milk with the eggs, sugar, vanilla sugar and a pinch of salt in a bowl. Soak the rolls in it.
  • Peel the apples, remove the core and cut into thin slices. Dust with cinnamon and drizzle with some STROH.
  • Preheat the oven to 200 °C top bottom heat and grease a baking dish with butter.
  • Layer alternately bread and apples in the baking dish and spread the raisins on top. Pour the leftover egg milk over it.
  • Bake the bread pudding for about 40 minutes.
  • Whip egg whites with sugar until stiff peaks form. Spread it on the bread pudding and bake for 10 minutes at 220 °C top bottom heat.
  • Serve warm or cold.


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