Tastiness

I still haven't found my sought-after apple bread pudding without the pudding recipe from Oktoberfest in Zum Stiftl that I think was named King's dessert or something like that, but can't quite find an exact match.  But a friend directed me to Ofenschlupfer, which is pretty close.  And I modified it a bit to be more like what we had. So for now, until I can get the right recipe, I'm calling it good enough.  Because, well, I made it and it was fantastically tasty.  So I'm sharing it here in case you want to try it out for yourself.

Ofenschlupfer
3 - 4 ripe apples
3 T sugar
1-2 t rum
10 oz stale white bread
1/2 C milk
2 oz butter
5 - 6 eggs, separated
2.5 T sugar
1 t cinnamon
grated peel of 1/2 lemon
2 T grated almonds
2 ozs raisins
Butter and Bread Crumbs

Into the oven...  Whenever something calls for generous pats of butter, you just know it's going to be worthwhile.

• Peel apples, cut in fine slices and steep in 3T sugar and rum.
• Cut bread in 1" x 1" cubes and moisten with milk. (This was my modification to make it like the Zum Stiftl dessert.  Plus, it's easier to eat this way.)
• Cream the butter, mix in egg yolks, 2.5 T sugar, cinnamon, lemon peel and grated almonds.
• Beat egg-whites separately until stiff.
• Fold together apple slices, raisins and whipped egg-white with the butter-yolk mixture.
• Grease a fireproof basking dish and sprinkle with bread crumbs.
• Alternate bread chunks with apple mixture and generously (Think more Warren Buffet and less Donald Trump) top with small pats of butter.
• Bake Ofenschlupfer 30 - 40 minutes at 375 until the top is slightly brown with caramelly goodness.

Serve warm with a vanilla sauce or pudding.  (Or just eat it directly out of the baking dish like a rabid dog).

It's good for dessert or breakfast.  Hey - before you judge, think about it as appley french toast without the syrup.  Or don't think about it at all, and just enjoy it.

Vanilla Sauce
4 egg yolks, lightly beaten
1/2 cup sugar
2 cups milk
1 T vanilla sugar or 1 tsp vanilla extract

Beat the egg yolks and sugar (and vanilla sugar) together until the yolks are thick and pale yellow and the sugar is dissolved, about 4 minutes.

Bring the 2 cups of milk to a boil in a heavy 2-quart saucepan and then pour over the egg yolks in a thin stream, using a whisk or electric mixer to stir constantly. Pour back into pan and heat without boiling until mixture coats the back of a spoon. Remove pan from heat and stir in vanilla extract, if you are using it instead of the vanilla sugar.