Hungarian apple and walnut bread pudding

This delicious fall dessert makes a perfect meal after a hearty soup. The egg whites on the top are really just decorative, but they do make the cake beautiful! A must-try for bread pudding lovers.


1 pound of challah bread (I made mine)

1 tsp vanilla

5 egg yolks

3 cups of milk

2 tbsp sugar

apple filling:

4 large apples

1 tbsp lemon juice

0.5 cup apricot jam

100g ground walnuts

3 tbsp plain breadcrumbs


5 egg whites

2 tbsp apricot jam

1 tbsp lemon juice

1 tbsp sugar


Whisk the egg yolks with the vanilla, sugar, and milk. Slice the challah and soak in this milk mixture.

Shred the apples after peeling and mix with the lemon juice and the sugar.

Butter and sprinkle with breadcrumbs a 9-by-11 inch pan. Place the challah slices into it, pressing them close to each other. Top with the jam, ground walnuts, and finally the apples, squeezed out very well. Press down evenly. 

Bake in a preheated 400F oven for 30 minutes. Toward the end of this time, beat the egg whites firm with the jam, lemon juice, and sugar. Spread onto the apple filling and bake for another. 15 minutes.

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