Austrian Semmelschmarrn Recipe

This easy and budget-friendly Austrian dessert is a perfect way to use up leftover rolls or bread, and it’s quick, cozy, and delicious.

Think of it as a cross between a bread pudding and French toast - the bread soaks up a sweet milk-and-egg mixture, then is fried in butter until golden on the outside and soft and tender inside.

It’s perfect served with applesauce, or fruit compote like Zwetschkenröster (plum stew).

You might also enjoy these traditional Austrian desserts:

Ingredients

For 2 large servings

• 4 dry rolls (~200 g), from the previous day or longer, also leftover croissants, braided bread, or unfilled sweet buns work well (reduce or skip added sugar if using sweet bread)
• 250 ml milk (1 cup) - plant-based alternatives work well too
• 2 eggs
• 2 pkg vanilla sugar (4 teaspoon / 16 g) alternatively, use ⅔ teaspoon vanilla extract + 4 teaspoon granulated sugar
  
  On this Blog called "Lil Vienna" you can find instructions for homemade vanilla sugar.
  
• 1 pinch of salt (makes the sweet dish taste richer and flavorful)
• 1 handful raisins (optional)
• 1 tablespoon butter (or clarified butter, neutral oil, or margarine)
• powdered sugar, for serving

Sides: applesauce, fruit compote, plum stew, etc.

Instructions

Slice the rolls into about 1 cm (½ inch) thick pieces or cubes.

In a large bowl, whisk together the milk, eggs, salt, and vanilla sugar.

Soak the bread pieces in the mixture, making sure all pieces are well coated. Let soak for about 20 minutes.

Stir in raisins if using.

Melt the butter in a pan over medium heat. Add the soaked bread mixture and cook for about 10 minutes, flipping occasionally, until golden brown.

Tip: While cooking, you can sprinkle a little sugar over the mixture — it will caramelize for extra sweetness and color.

Serve sprinkled with powdered sugar and with your choice of applesauce or fruit compote like this Austrian plum stew (Zwetschkenröster).

RECIPE

Austrian Semmelschmarrn Recipe

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This simple Semmelschmarrn is a classic Austrian dessert or sweet main dish, perfect for using up stale rolls or white bread. The bread is soaked in a mixture of milk and eggs and then pan-fried in butter until crispy and golden brown.

Zubereitungszeit 30 Minuten Min.

Portionen 2 generous portions

Autor Angelika Kreitner-Beretits

Zutaten

• ▢ 4 pieces day-old rolls or other white bread ~7 oz / 200 g
• ▢ 1 cup milk 250 ml, dairy or plant-based
• ▢ 2 large eggs
• ▢ 2 pkg vanilla sugar (4 teaspoon / 16 g) alternatively ⅔ teaspoon vanilla extract + 4 teaspoon granulated sugar
• ▢ pinch of salt
• ▢ 1 handful raisins optional
• ▢ 1 tablespoon butter alternatively ghee, neutral oil, or margarine
• ▢ powdered sugar for serving

Anleitung

• Cut the rolls into roughly 1 cm (½-inch) slices or small cubes.
• In a large bowl, whisk together the milk, eggs, vanilla, and salt.
  
• Add the bread pieces and let them soak for about 20 minutes so they absorb the liquid. Stir in raisins if you like.
  
• Heat the butter in a skillet over medium heat.
  
• Add the soaked bread mixture and cook for about 10 minutes, stirring occasionally, until golden brown and lightly crispy.

  Tip: Sprinkle a little sugar on top while it cooks — it caramelizes and adds a lovely crunch and sweetness.
  
• Serve warm, dusted with powdered sugar, alongside applesauce, fruit compote, or your favorite topping.

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

Februar 27, 2026

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