German
⭐ Highly Rated
25 minmedium
GermanBreakfast
Recipe Story
origins & traditionsSemmelschmarrn is a beloved Bavarian specialty that exemplifies German resourcefulness in the kitchen, turning yesterday's bread into today's delicious breakfast. This rustic dish combines cubed Kaiser rolls soaked in a rich egg-milk mixture, pan-fried until golden and crispy, then torn into irregular pieces and dusted with powdered sugar. The accompanying zwetschgen (Italian prune plums) are gently simmered with butter, sugar, and cinnamon until they release their natural juices and create a luscious compote. Unlike its cousin Kaiserschmarrn which uses a batter, Semmelschmarrn celebrates the texture of bread, creating delightful contrasts between crispy edges and custardy centers. This dish is particularly popular in Bavaria and Austria, often served in alpine huts and traditional gasthauses. The combination of sweet and slightly tangy plums with the rich, eggy bread pieces creates a perfect balance that satisfies without being overly heavy.
Instructions
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Cut the day-old bread rolls into 1-inch cubes and place them in a large mixing bowl.
In a separate bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt until well combined.
Pour the egg mixture over the bread cubes and gently toss to coat evenly. Let soak for 10 minutes, pressing down occasionally to ensure all pieces absorb the liquid.
While the bread soaks, prepare the plums: halve and pit them, then cut into quarters.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the plum quarters, 3 tablespoons of sugar, and cinnamon. Cook for 12-15 minutes, stirring occasionally, until the plums are soft and have released their juices. Set aside and keep warm.
Heat a large skillet over medium heat and add 3 tablespoons of butter. Once melted and foaming, add the soaked bread mixture in an even layer.
Cook for 5-6 minutes without stirring, allowing the bottom to become golden and crispy.
Using two spatulas or wooden spoons, break the mixture into irregular chunks and flip them over. Continue cooking for another 5-6 minutes until golden brown on all sides.
Tear the Schmarrn into rustic, bite-sized pieces using the spatulas.
Transfer to serving plates, dust generously with powdered sugar, and serve immediately with the warm plum compote on the side.
Semmelschmarrn mit Zwetschgen
4.3 (16)
A traditional Bavarian sweet shredded pancake made with day-old bread rolls, eggs, and milk, served with caramelized plums. This comforting dish transforms stale bread into a delightful morning treat.
medium
40 min
4 servings
Ingredients
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Main
- 6 pieces bread, day-old Kaiser rolls, cut into 1-inch cubes
- 4 pieces eggs, beaten
- 1 cups milk
- 5 tablespoons butter, divided
- 1 teaspoons vanilla-extract
- 1/4 teaspoons salt
Plum Compote
- 12 pieces plum, halved, pitted, and quartered
- 3 tablespoons honey
- 1/2 teaspoons cinnamon, ground
Chef Tips
expert advice•For best results, use Kaiser rolls or other white rolls that are 1-2 days old; fresh bread will become too mushy.
•If you only have fresh rolls, lightly toast the cubes in a 300°F oven for 5 minutes before soaking.
•The key to perfect Semmelschmarrn is achieving crispy, caramelized edges while maintaining a custardy interior—avoid stirring too frequently.
•If plums are out of season, substitute with fresh or frozen cherries, apples sautéed with cinnamon, or even apricot preserves warmed with a splash of water.
•For a richer version, replace half the milk with heavy cream.
•Some traditional recipes add a handful of raisins soaked in rum to the bread mixture.
•The dish is best served immediately while the contrast between crispy and soft textures is most pronounced.
•In Bavaria, this is often accompanied by a cup of strong coffee or hot chocolate.
