Cakes & Desserts
Mazanec Bread Pudding with Caramel Apples
Left with a mazanec after Easter? Don't throw it away. Pastry chef Mirka van Gils Slavíková has created a recipe that turns the leftovers into a žemlovka worthy of a pastry shop. Layers of mazanec soaked in a milky custard, caramelised apples, raisins and walnuts are finished with a tuzemák caramel sauce.
Prep: 1 h
Servings: 4
Energy: 325 kcal per serving
Method
01.
Prepare the soaking liquid by mixing the milk, cream, egg yolks, grated lemon zest and a pinch of salt, and whisk until smooth.…
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