Ofenschlupfer: Southern German Apple Bread Pudding Casserole

Why You’ll Love This Recipe

• A classic Southern German comfort dessert that uses up stale bread in the most delicious way.
• Soft, custardy bread, tender cinnamon apples, and juicy raisins under a golden, lightly crisp top.
• Easy, forgiving recipe: no special equipment or fancy techniques required.
• Perfect make-ahead dessert for family dinners, holidays, or cozy weekends.

Grocery List

• Produce: 4 medium tart-sweet apples, 1 lemon
• Dairy: Whole milk, heavy cream, unsalted butter, eggs, whipped cream (optional)
• Pantry: Stale white bread or brioche, granulated sugar, powdered sugar, raisins, vanilla extract, ground cinnamon, fine salt, sliced almonds or breadcrumbs (optional), rum or apple juice (optional)

Full Ingredients

For the bread and custard base

• 250 g stale white bread, French bread, or brioche, cut into 1 cm (1/2 inch) slices
• 30 g (about 2 tbsp) unsalted butter, softened, for spreading on the bread
• 400 ml (1 2/3 cups) whole milk
• 100 ml (scant 1/2 cup) heavy cream
• 3 large eggs
• 80 g (about 1/3 cup + 1 tbsp) granulated sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp fine sea salt
• Finely grated zest of 1/2 untreated lemon
• Optional: 1 tbsp dark rum or apple juice (for soaking raisins)

For the apple filling

• 4 medium tart-sweet apples (about 800 g / 1 3/4 lb), such as Boskoop, Braeburn, or Honeycrisp
• 1 tbsp freshly squeezed lemon juice
• 50 g (about 1/3 cup) raisins
• 1–2 tbsp granulated sugar (depending on how sweet your apples are)

For assembling and finishing

• 10 g (about 2 tsp) unsalted butter, for greasing the baking dish
• 20 g (about 1 1/2 tbsp) cold unsalted butter, cut into small cubes, for dotting the top
• 2 tbsp sliced almonds or fine dry breadcrumbs (optional, for crunch)
• Powdered (icing) sugar, for dusting
• Optional to serve: lightly sweetened whipped cream or warm vanilla sauce

Step-by-Step Instructions

Step 1: Prep the dish and preheat the oven

Preheat your oven to 180°C / 350°F with a rack in the middle position. Lightly butter a 2 liter (2 quart) baking dish with about 10 g (2 tsp) of butter, making sure to coat the bottom and sides so the Ofenschlupfer does not stick.

If your raisins are very dry, place them in a small bowl and cover with hot water, dark rum, or apple juice. Let them soak while you prepare the other ingredients, then drain well and pat dry before using. This keeps them plump and prevents burning in the oven.

Step 2: Slice and butter the bread

If your bread is not already sliced, cut it into 1 cm (about 1/2 inch) thick slices. The bread should be slightly stale or at least dried out; if it is very fresh and soft, you can dry the slices in a low oven (about 120°C / 250°F) for 10–15 minutes, then cool briefly before using.

Spread one side of each slice with a thin layer of the softened butter (about 30 g in total). The buttered side will face up in the baking dish and will help create a beautifully golden, slightly crisp top while the underside soaks up the custard.

Step 3: Make the vanilla-cinnamon custard

In a medium mixing bowl, whisk together the eggs, 80 g sugar, vanilla extract, ground cinnamon, salt, and lemon zest until the mixture looks slightly thickened and evenly combined. You do not need to beat in air; just make sure there are no streaks of egg left.

Gradually whisk in the milk and cream until you have a smooth, well-blended custard. Set this aside while you prepare the apples so the flavors can mingle. If you like, you can taste a teaspoon of the custard (since the eggs are raw, this is optional) and adjust the cinnamon or sugar slightly to your liking.

Step 4: Prepare the apples and raisins

Peel the apples, then quarter and core them. Slice each quarter into thin wedges, about 3–4 mm (1/8 inch) thick. Consistent thickness helps them cook evenly and turn soft and tender in the oven.

Place the apple slices in a large bowl and toss immediately with the lemon juice to prevent browning. Add the drained raisins and 1–2 tbsp of sugar, depending on how tart your apples are. Toss everything together so the apples and raisins are lightly coated. This little bit of extra sugar helps the apples caramelize and enhances their flavor.

Step 5: Layer the bread and apples

To build the Ofenschlupfer, start with a layer of bread in the prepared baking dish, buttered side facing up. You can either lay the slices flat in a single layer or slightly overlap them like roof tiles; it does not need to be perfect, just fairly even.

Scatter about half of the apple and raisin mixture evenly over the bread layer. Follow with another layer of bread (butter-side up again), then the remaining apples and raisins. Finish with a final layer of bread on top. If you have small bits of bread left, tuck them into any gaps so the layers are fairly snug; this helps the casserole hold together once baked.

Step 6: Add the custard and rest

Slowly and evenly pour the custard over the layered bread and apples, making sure to cover all areas. Pouring slowly prevents the custard from washing away the sugar on the apples or splashing. Use the back of a spoon or your clean hands to gently press down the bread so it soaks up the custard.

Let the assembled dish rest at room temperature for 10–15 minutes. During this time, the bread will absorb much of the custard, which helps the texture become soft and pudding-like inside while still allowing a nicely browned top. While it rests, sprinkle the top with sliced almonds or breadcrumbs if using, and dot with the cold butter cubes.

Step 7: Bake until golden and serve warm

Place the baking dish on the middle rack of your preheated oven. Bake for 40–45 minutes, or until the top is deep golden brown, the apples are tender, and the custard is just set but still slightly wobbly in the center. If you have an instant-read thermometer, the center should read about 72°C / 160°F.

If the top is browning too quickly before the inside is set, tent loosely with a piece of foil for the last 10–15 minutes of baking. Once done, transfer the dish to a cooling rack and let it rest for at least 10 minutes. Dust generously with powdered sugar just before serving. Serve warm, ideally with a spoonful of whipped cream or a drizzle of vanilla sauce.

Pro Tips

• Use slightly stale bread: Day-old or even two-day-old bread soaks up the custard without turning mushy. If your bread is very fresh, dry it briefly in a low oven.
• Choose the right apples: Tart-sweet, firm baking apples (like Boskoop, Braeburn, or Granny Smith mixed with a sweeter variety) hold their shape and keep the dessert from becoming too sweet.
• Do not skip the resting time: Letting the assembled dish sit before baking gives the bread time to soak properly, resulting in a creamy interior and fewer dry spots.
• Adjust sweetness to taste: Taste a slice of your apples—if they are very tart, use the full 2 tbsp sugar with them; if they are sweet, you can reduce the sugar slightly.
• For extra aroma: Soak the raisins in a little dark rum or apple juice for 10–15 minutes before adding; this is a very traditional touch in German baking.

Variations

• Cherry and almond Ofenschlupfer: Replace half of the apples with pitted sour cherries (fresh, jarred, or frozen and thawed). Add 1/2 tsp almond extract to the custard and use sliced almonds on top.
• Nutty chocolate version: Sprinkle 50 g (about 1/3 cup) chopped dark chocolate and a small handful of toasted hazelnuts between the bread layers along with the apples. Reduce the sugar in the custard slightly to balance the chocolate.
• No-raisin variation: Simply omit the raisins if you prefer, and add a small handful of chopped toasted nuts (almonds, hazelnuts, or walnuts) between the layers for texture.

Storage & Make-Ahead

Leftover Ofenschlupfer keeps well in the refrigerator, tightly covered, for up to 3 days. Let it cool completely, then cover the baking dish with plastic wrap or transfer portions to airtight containers. Reheat individual servings in the microwave until warm, or reheat the whole dish in a 160°C / 325°F oven, covered with foil, for 15–20 minutes until heated through.

For make-ahead prep, you can assemble the casserole (through the step of adding the custard) up to 4 hours in advance, cover, and refrigerate. When ready to bake, let it sit at room temperature for 20–30 minutes while you preheat the oven, then add the almonds/breadcrumbs and butter cubes and bake as directed. Freezing is possible but may slightly soften the texture; if freezing, wrap well, freeze up to 1 month, thaw in the fridge overnight, and reheat gently.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, without whipped cream or vanilla sauce): about 450 calories, 23 g fat, 55 g carbohydrates, 9 g protein, 3 g fiber, and 25 g sugar. These numbers are estimates and will vary based on the exact ingredients and brands you use.