There are classics you make over and over again. This Brioche & Apple Casserole (aka. Ofenschlupfer) belongs in this category for me. Even though we make it over and over again, the recipe is being adapted from time to time. Instead of the usual stale bread rolls, I used brioche this time. The texture is a bit different, but I think it tastes even better than the original version ;P
Well, some will say that an Ofenschlupfer is not right when prepared like this one here – you need to use old bread rolls. Well, you don’t ;P We are not often having stale bread rolls at hand, but half a brioche or sweet braided loaf… that can happen often. If you bake a big braided loaf, there are always leftovers if you have not invited the whole family to brunch ;P
Anyway. This bake here can be prepared with many different types of pastry, actually. Regular (white) bread rolls, wholemeal bread rolls (better without any seeds though), brioche, Hefezopf, croissants, and other sweet bakes. Pretty much everything you would eat for breakfast with something sweet on it works here. Even toast. My Japanese Shokupan Milk Bread is also great for this dessert.
In addition to the stale bread rolls, brioche, or whatever, you also need apples… and raisins, of course. Without these two additional ingredients, it would not be a good Ofenschlupfer ;P You can skip the raisins if someone hates them, but I recommend adding them. Maybe soak them in some rum beforehand… that adds even more flavor to this dessert.
The perfect Ofenschlupfer always comes with some vanilla sauce (or a thin custard). You can make that yourself – it’s quite easy to prepare – or you get some premade vanilla sauce from the supermarket. There are some products that are actually quite good.
The dessert Ofenschlupfer originates in southern Germany. Hence, the somewhat strange sounding name. It’s a traditional bake/dessert from the western part of South Germany. The people from the eastern part of South Germany have a similar bake/dessert which is called Scheiterhaufen (the name of the wooden structure where witches were burned). Don’t ask me why they call it like that… it’s a mystery to me too!
If you like this type of bakes, you will definitely also like these two here: simple Apple Pie Buchteln (aka. Sweet Rolls) with Streusels and my Simple & Easy Bread Pudding. Both bakes are great for a cozy breakfast or brunch with friends and family. If necessary, they can also be served as a simple dessert with a coffee. The bread pudding is basically ready in an instant if you have unexpected visitors ;P
INGREDIENTS / ZUTATEN
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 200°F (390°F). Lightly grease a baking dish (approx. 24x15cm) and set aside.
2. Cut the brioche into approx. 1cm thick slices. Peel, quarter, and core the apples, then cut them into thin slices. Layer brioche and apples alternately in the baking dish and sprinkle with the raisins.
3. Whisk the eggs for the sauce in a bowl. Add milk, brown sugar, cinnamon, and salt and mix in. Pour the sauce over the brioche and apples and sprinkle with some sliced almonds. Bake the Ofenschlupfer for about 40-45 minutes. Check halfway through the baking time and cover with some aluminum foil or baking paper if the almonds appear to get too dark. Remove the finished Ofenschlupfer from the oven and let cool down slightly before serving still warm with vanilla sauce.
1. Den Ofen auf 200°F (390°F) Ober-/Unterhitze vorheizen. Eine Auflaufform (etwa 24x15cm) leicht einfetten und zur Seite stellen.
2. Brioche oder Hefezopf in etwa 1cm dicke Scheiben schneiden. Die Äpfel schälen, vierteln und entkernen, dann in Scheiben schneiden. Beides abwechselnd in die Auflaufform schichten und mit den Rosinen bestreuen.
3. Die Eier für die Soße in einer Schüssel verquirlen, dann mit Milch, braunem Zucker, Zimt und Salz verrühren. Alles über die Brioche bzw. den Zopf gießen und dann mit Mandelblättchen bestreuen. Den Ofenschlupfer für etwa 40-45 Minuten backen. Nach der Hälfte der Backzeit checken und ggf. mit etwas Alufolie oder Backpapier abdecken, sollten die Mandelblättchen zu dunkel erscheinen. Den fertigen Ofenschlupfer aus dem Ofen holen und ein wenig abkühlen lassen und dann noch warm mit Vanillesoße servieren.
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Brioche & Apple Casserole aka. Ofenschlupfer
- Prep Time: 00:10
- Cook Time: 00:45
- Total Time: 01:10
- Yield: 1 1x
- Category: Dessert
- Cuisine: Germany
- Diet: Vegetarian
Description
This Brioche & Apple Casserole is a classic dessert from Southern Germany – we call it Ofenschlupfer. The perfect sweet treat for leftover brioche ;)
Ingredients
For the Ofenschlupfer:
some butter for greasing
about 14 oz. (400g) brioche or Hefezopf
2 large apples
1. I 8 oz. (50g) raisins
For the sauce:
3 large eggs
2 cups (500ml) milk (3.5%)
2 tbsp. brown sugar
1 tsp. ground cinnamon
1 pinch of salt
2-3 tbsp. sliced almonds
Instructions
1. Preheat the oven to 200°F (390°F). Lightly grease a baking dish (approx. 24x15cm) and set aside.
2. Cut the brioche into approx. 1cm thick slices. Peel, quarter, and core the apples, then cut them into thin slices. Layer brioche and apples alternately in the baking dish and sprinkle with the raisins.
3. Whisk the eggs for the sauce in a bowl. Add milk, brown sugar, cinnamon, and salt and mix in. Pour the sauce over the brioche and apples and sprinkle with some sliced almonds. Bake the Ofenschlupfer for about 40-45 minutes. Check halfway through the baking time and cover with some aluminum foil or baking paper if the almonds appear to get too dark. Remove the finished Ofenschlupfer from the oven and let cool down slightly before serving still warm with vanilla sauce.
Notes
It’s time to whip up something delicious!
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