Žemlovka, a Traditional Czech Bread & Butter Pudding Recipe

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Žemlovka, a Traditional Czech Bread & Butter Pudding Recipe

Žemlovka (also known as zemlbába) is a deliciously simple baked bread, apple, and custard dessert that's similar to British bread and butter pudding.

Prep Time20

Cook Time40

Resting Time (optional)1

Total Time1

Course: Dessert

Cuisine: Czech

Diet: Vegetarian

Nut-Free: Yes

Soy-Free: Yes

Gluten-Free: No

Servings: servings

Calories: 462kcal

Author: Nicole

Equipment

25cm (10 inch) cast iron skillet (or a 20x30cm (8x12 inch) oven dish)

Ingredients

Pan Prep

10 g butter
2-3 tablespoons fresh breadcrumbs (not needed if using a non-stick baking dish or pan)

Fruit

100 g sultanas (or raisins)
120 ml strong black tea
500 g apples (c. 3-4 medium-sized ones)
1 tablespoon lemon juice
2 tablespoons granulated white sugar
1 teaspoon ground cinnamon

Custard

400 ml whole milk
120 ml double cream (US readers: use heavy or manufacturer's cream - fat content over 30%)
3 medium eggs
100 g granulated sugar
½ teaspoon vanilla extract

Assembly

250 g 1-2 day-old bread (e.g. rohlíky, brioche, panettone)
75 g butter (cold)

To serve

2 tablespoons icing sugar (powdered sugar)

Equipment

25cm(10 inch) cast iron skillet (or a 20x30cm (8x12 inch) oven dish)

Metric - US Customary

Instructions

Prepare the pan

Grease your baking dish (or cast-iron skillet) with a knob of butter, and then dust it with 2-3 tablespoons of fresh breadcrumbs (if using). Set aside for now.

Prepare the fruit

In a bowl, soak 100g (3½ oz) of sultanas or raisins in 120ml (½ cup) of hot strong black tea, and set aside to plump up.
Peel and core 500g of apples, then cut into slices. I prefer mine to be slightly on the thicker side - c. 5mm (¼ inch). Feel free to cut yours thinner if you like.
Place the apple slices into a large mixing bowl, and cover with cold water and 1 tablespoon of lemon juice (this will help to stop them going brown).
Mix together 2 tablespoons of granulated white sugar and 1 teaspoon of ground cinnamon. Set this aside for now.

Make the custard

In another large mixing bowl, whisk together 400ml (1⅔ cups) of whole milk, 120ml (½ cup) double / heavy cream, 3 medium eggs, 100g (½ cup) granulated white sugar, and ½ teaspoon of vanilla extract.
If you're not going to rest the assembled žemlovka before baking, pre-heat your oven now to 180° C (350° F, gas mark 4).

Prepare the bread

Slice the bread; I like mine to be quite thick - around 1,5cm (½ inch).

Assembly

Dip several slices of bread into the custard, and arrange them in a single layer on the bottom of your prepared pan.
Drain the sultanas / raisins (keep the rum, if used - it'll taste lovely; otherwise, discard the cold tea), then spread them over the bread.
Drain the apples, and blot dry with a clean tea towel.
Next arrange the sliced apples on top of the sultanas (or raisins) in an even layer, and sprinkle over the cinnamon and sugar mix you made earlier.
Dip the remaining slices of bread, and arrange on top of the apples. Drizzle any remaining custard mixture over the top, and gently press down on the bread with a fork or flexible spatula in order to soak up as much as the custard as possible.
Cut up 75g (c. 5 tablespoons) of cold butter, and dot pieces over the top of the žemlovka.

Rest (optional)

Cover the žemlovka with aluminium foil (or a stretchy silicone lid), and place in the fridge for 1 hour.

Bake

Place in the centre of the oven, and bake for around 40 minutes, until the top is golden brown and crunchy.

To serve

Remove from the oven, and set aside for 15 minutes. Just before serving, sprinkle with 2 tablespoons of icing sugar (powdered sugar).

Storing leftovers

Fridge - in an airtight container for up to 3 days.
Freezer - this recipe is not suitable for freezing.

Reheating

Cut into thin slices, or break into chunks, and fry in hot butter until crispy.

Notes

Nutritional data has been calculated on the assumption that brioche and salted butter are used.

Nutrition