The Hungarian Bread Pudding – Máglyarakás (Bonfire stack) is a delicious, simple and really fluffy dessert. Bread pudding is a perfect way to use leftover, stale bread and turn into a mouth-watering, tummy filling dessert.
You probably now thinking about what’s so special about this Hungarian bread pudding, well, read on and let’s see!
Máglyarakás is a classic, traditional hungarian dessert, the recipe passed down from generation to generation.
I remember to eat this heavenly creamy, fluffy, fruity dessert at my grandparents’, on family gatherings and celebrations. It’s a special treat and so, so filling; just as I think about it I can almost smell that delicious sweet fragrant of it.
Now the big secret of its success: Creamy warm vanilla sauce, soft and delicious bread layer with apricot jam, sweet and sour layer of apples and a fluffy, slightly crunchy layer of meringue mixed with strawberry jam.
- Bread Pudding and warm vanilla sauce:
- 1 loaf day-old Stale Bread / Brioch / French Bread
- 1 pack Instant Vanilla Pudding
- 4 cups Milk
- 1/2 cup Sugar
- 5 Egg Yolks
- 3 Apples
- 1 tsp Cinnamon
- 4 tbsp Apricot Jam
- 5 Egg Whites
- 1/2 cup Sugar
- 4 tbsp Strawberry Jam
Slice, dice or tear the bread into small pieces.
Beat the egg white with the sugar for the Meringue.
Mix the sugar and the egg yolks for the Bread Pudding.
Mix the vanilla pudding, the milk, the apricot jam and the yolks.
Slice the apples, sprinkle cinnamon on the slices.
Add the diced bread to the pudding, pour the mixture to a pan.
Layer the apple on the bread mixture.
Pile the beaten egg whites on the apples.
Lightly stir the strawberry jam in the egg whites.
Bake it in middle-low heat for 1 hour.
The creamy warm vanilla sauce is virtually making itself, the beautiful meringue is just a pure eye candy; believe me, it’s a dessert worth to waiting for!
- What is your favorite bread pudding?
- Do you have family dessert passed down from generation to generation?
- Do you have leftover recycling dessert recipe? If so, what is it?
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