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Catholic Recipe: Bischofsbrot (Bishop's Bread)


  • 6 eggs, separated
  • 2/3 cup sugar
  • 1 cup sifted flour
  • 2/3 cup almonds, blanched and slivered
  • 1 cup raisins, either combination of 1/2 cup white and 1/2 cup dark, or all dark
  • 1/4 cup diced candied citron
  • 1/8 cup candied lemon rind
  • 1/8 cup candied orange rind
  • 6 ounces sweet cooking chocolate
  • loaf pan


Serves: 8

Yield: 1 loaf cake

Prep Time: 1 day, 2 hours

Difficulty: • •

Cost: $$$$

For Ages:11+

Origin: Austria


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Feasts (1)

Although any purchased or homemade cake decorated with the bishop's name and a tiny mitre can be used on the feast of a bishop-saint, the traditional cake is Bischofsbrot or "Bishop's Bread."


Beat egg yolks until light and creamy. Add sugar and beat it in. Stir in sifted flour and almonds; raisins; candied citron; candied lemon and candied orange rind; and sweet cooking chocolate cut into small pieces. Fold in egg whites beaten stiff but not dry. Pour the batter into a greased, floured loaf pan and bake in a slow oven (300°) for 1 hour. Let the bread stand for 24 hours and serve in very thin slices. This recipe comes from a wonderful collection entitled Gourmet's Old Vienna Cook Book by Lillian Langseth Christensen.

Recipe Source: My Nameday — Come for Dessert by Helen McLoughlin, The Liturgical Press, Collegeville, MN, 1962