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  • Writer's pictureCulinary Cam

A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding

This is the first week of our 2024 project: The Alphabet Challenge. Hosted by Wendy of A Day in the Life on the Farm, I thought this would be a fun culinary adventure. We will be posting every two weeks, starting on Wednesday, January 3rd. I hope you follow along...or join in as you can. This should be fun.

A is for...

A Reclaimed Æbleskiver Pan

At Thanksgiving, R asked if he could take my Æbleskiver pan; he wanted to make takoyaki for his housemates. He sent me these photos and told me his friends liked them. I didn't think there was any way he would bring my pan home.

photos by R

But he did. And, as a reward, I made him Æbleskiver as a 'welcome home' breakfast. Oh, and I ordered a pan for him so he can make as many takoyaki and Æbleskiver as his heart desires!


  • ca. 4 dl buttermilk (14 ounces buttermilk)

  • 1-1/4 teaspoon baking soda

  • 4 eggs

  • 250 grams flour

  • 1/2 teaspoon salt

  • 2 teaspoons sugar

  • For serving: jam and powdered sugar

  • Also needed: Æbleskiver pan, Æbleskiver turners (though skewers or knitting needles work fine!)


Separate the eggs, placing the yolks in a bowl with the flour, salt, sugar, and baking soda. Whisk together with the buttermilk.

In a another mixing bowl beat the egg whites until you can turn the bowl upside down without the egg whites falling out of the bowl. Gently fold the egg whites into the batter. Let it rest for 20 to 30 minutes.

Heat the pan until it is more than warm to the touch. Melt a little butter in each hollow.

Fill it up with batter till just below the edge. It will puff up a little bit as it cooks. If you want to add apple slices or applesauce, you should do it at this point.

After a few minutes, turn the æbleskiver a quarter of a round.

And after another minute, turn the last bit, completely the round. Make sure that it is properly baked on the inside!

When we were in Denmark, we ate Æbleskiver with raspberry jam and Nutella. I served this batch with powdered sugar and some ollalieberry jam I had in the fridge.

Æbleskiver Bread Pudding

One of the things I do with leftover breads: make bread pudding. So, with the leftover Æbleskiver, that's what I made.


  • 6 cups æbleskiver, torn in half

  • 1/3 cup organic dark brown sugar

  • 1/3 cup maple syrup

  • 1 cup buttermilk

  • 1 cup heavy cream

  • 4 eggs

  • 1 teaspoon pure vanilla extract

  • 3/4 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon nutmeg, freshly grated

  • 1/4 teaspoon ground allspice

  • 1/4 teaspoons ground cardamom

  • Also needed: baking dish, sauces for drizzling


Preheat oven to 325 degrees Fahrenheit. Butter your baking dish and set aside.

In a medium mixing bowl, whisk together the cream, buttermilk, eggs, and maple syrup until the well-combined.

In a large mixing bowl, add in all of the remaining bread pudding ingredients. Pour the egg mixture over the top, then use a wooden spoon or your hands to incorporate all of the ingredients together. Everything should be moistened and evenly coated with the eggs and spices.

Turn the mixture into your prepared pans and place the pudding in the oven. Bake for 25 minutes or until the pudding is firm and golden brown.

To serve, scoop into individual serving dishes and drizzle with caramel and dark chocolate sauces.

Looking forward to recipes with the letter B in two weeks. Stay tuned!

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