Stammbacher Apple Casserole from My Grandma
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 60 g suar
- 40 g mararine
- 3 egg (s)
- 135 g rolls, stale
- 300 ml milk
- 5 apples
- 1 teaspoon, leveled cinnamon powder
- 6 tablespoon walnuts, chopped
- cinnamon sugar or powdered sugar for sprinkling
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Chop up the rolls. The quickest way to do this is with a bread slicer or a bread knife. Because the panes are dry, they only need to be broken a little.
- Preheat the oven to 200 ° C top / bottom heat. Prepare a large bowl. Separate the eggs, stir the yolks with the margarine and sugar in the bowl until frothy. Cover with the chopped rolls, pour the milk over them and let everything soak.
- The recipe also works with water instead of milk, but I don`t like it as much. Mix the mixture a few times over the next few minutes so that the liquid doesn`t just stand on the bottom.
- In the meantime, cut the apples into small pieces and chop or break the walnuts. Beat the egg whites with a pinch of salt until stiff and fold into the bread roll mixture with the apples, nuts and cinnamon.
- Pour the mixture into a greased casserole dish and bake for about 40 minutes, until the casserole is nice and brown.
- The basic recipe is enough as a full meal for approx. 3 people, as a dessert, of course, for more. For me it just fits into a 21 Jena or 25 x 20 cm glass mold, at least 6 cm high.
- I personally prefer the apple casserole with applesauce. If you want, you can also serve it with chocolate or vanilla sauce. For this, simply prepare the corresponding pudding as described on the package but only use half of the powder. But I would only do that 7 minutes before the end of the baking time.
- Tips:
- The casserole is also very tasty with plums.
- About one of the three rolls can be replaced with grain rolls, and poppy seed rolls, for example, can also be used. For reasons of taste, I advise against bread or lye pastries.
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