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Maglyarakas – traditional Hungarian bread and butter pudding

Not the simplest of deserts, but Maglyarakas (Máglyarakás) is by far the best use of leftover bread ever.

Maglyarakas is a layered cake symbolically called Bonfire cake (máglya meaning bonfire in Hungarian)

5-6 slices a few days-old brioche slices
200 ml full fat milk
3 eggs (separated)
6 tbsp sugar
1 vanilla pod
half of finely grated lemon zest (unvaxed)
80 gr finely ground walnut
3 apples
1-2 tbsp brown sugar
1 tbsp butter
1 teaspoon grated cinnamon (or cardamom)
2 tbsp apricot jam
  1. Take a 18 cm diameter cake tin. Line the bottom and the edges of the tin with a piece of greaseproof paper. Preheat oven to 180 C.
  2. Heat the milk on medium in a saucepan with 2 tbsp sugar, halved vanilla pod and lemon zest. Remove from the hob, leave to cool for a few minutes and discard vanilla pod.
  3. Put the egg yolks into a bowl then add the milk, meanwhile stir with a wire whisk.
  4. Soak the brioche slices into the milk mixture for 1-2 seconds (don’t allow to fall apart) then arrange nicely on the bottom of the tin.
  5. Put the walnut into a bowl. Add 2 tbsp sugar and stir well. Sprinkle the top of brioche with that then set aside.
  6. Peel the apples, remove the cores then slice finely. Heat the butter in a saucepan, add the apple slices, sugar and cinnamon. Heat on medium for about 5  minutes until gets soft but not mushy. Arrange them on ground walnut nicely and bake in the oven for 15-20 minutes.
  7. 5 minutes before the end of baking put the egg whites into the bowl of a stand mixer. Beat on medium for a few minutes until frothy then add 1 tbsp sugar. After a while add the remaining 1 tbsp sugar and beat the whites until glossy and shapes soft peaks. Add the jam and fold in carefully.
  8. Remove the cake tin from the oven and spoon the egg whites over the top of apples, and arrange it nicely: you can make patterns with a fork or just make it rustic with the back of a spoon.
  9. Bake in the oven for a few minutes until it gets golden and crispy. Leave to cool in the tin and serve warm.

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For more dessert recipes visit Multiculti Kitchen.

About the author

Anikó Takács

Aniko is the UK based, Hungarian born author of Multiculti Kitchen foodblog. She a mum of two little boys and started blogging about 2 years ago. In her house not just their soul but their food is influenced by multiple cultures. She tends to cook with seasonal fruits and vegs and seldom cooks the same meal twice. As her boys are picky eaters her cookery skills are really challenged. Check out some tasty and exciting family recipes on her blog.

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