By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 32
71 cal · 505 min
Hrudka (Easter Cheese)
Recipe GLPR18acf4801a4ad6
Hrudka is a traditional Eastern European Easter cheese dessert with a custard-like texture studded with cinnamon. Made from eggs, milk, and sugar, this sweet treat is baked until set and cut into squares. It's often served as a festive main course or dessert during Easter celebrations. Rich, creamy, and subtly spiced, it delivers comfort and tradition in every bite.
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Ingredients
12 large eggs
1 quart whole milk
1 cup white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
Directions
Preheat your oven to 325°F (163°C). Lightly butter or oil a 9x13-inch baking dish.
Crack all 12 eggs into a large mixing bowl and beat them thoroughly until well combined and uniform in color.
Add the quart of whole milk to the beaten eggs and stir to combine.
Stir in the white sugar, salt, and ground cinnamon, mixing until the sugar is fully dissolved and all ingredients are evenly incorporated.
Pour the custard mixture into the prepared baking dish, spreading it evenly.
Place the baking dish in the preheated oven and bake for approximately 8 to 8.5 hours, or until the hrudka is set throughout and golden brown on top. The interior should reach an internal temperature of 160°F, indicating the eggs are fully cooked and food-safe.
Remove the hrudka from the oven and allow it to cool to room temperature for about 30 minutes before cutting.
Once cooled, cut the hrudka into 32 equal squares or portions and serve. It can be enjoyed warm, at room temperature, or chilled.
Comments
Hrudka is a straightforward Eastern European Easter classic built on five pantry staples available at any Charlotte grocer, costing roughly $0.35 per serving—milk and eggs are the only real expense, and both are cheap. The stated 505 minutes is honest: this is a slow-baked custard that requires actual oven time and cooling, not a weeknight dish, but the hands-on work is minimal once you mix and pour. It does not fit a busy family dinner slot, but for holiday baking or a special breakfast spread it reheats cleanly and sits well in the fridge for days, making it ideal for Easter planning ahead. The only caveat is that this is a niche traditional recipe with no Southern connection—it will appeal to readers with Eastern European heritage, but most Charlotte cooks will treat it as a cultural discovery rather than a rotation staple.
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