Friday, November 7, 2014

Rye Bread & Cranberry Meringue Pudding (Bielefelder Schwarzbrotpudding)

One of the best aspect of my gig as the editor of the German Food section of is exploring the country's regional dishes and desserts.

Bielefeld is a city in the state of North Rhine-Westphalia in Germany. This dessert is a regional specialty of the cuisine of that area, which has many international influences.

Bielefelder Schwarzbrotpudding is completely unique and a perfect addition to any holiday table. It's also flexible and can be adapted by substituting other varieties of seasonal berries.

Crunchy sweet meringue containing rye bread chunks are layered with tart cranberry and semi-sweet chocolate chips. 

To create the layers of this dessert, the egg whites and yolks are beaten separately then folded into to each other. Cubes of rye bread are then folded into the meringue. This mixture is then alternately layered with the berries and chocolate chips and baked to perfection.

Finishing the dish by drizzling or soaking it in Half and Half is optional. For the recipe, hop on over to my German Food Page at

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