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Scheiterhaufen (Bavarian bread and apple pudding)
A German classic from Bavaria: for the Scheiterhaufen, slices of stale bread rolls and apple wedges are layered like roof tiles until the bake looks like a stacked woodpile. The egg custard makes the bread juicy inside, while flaked almonds and sugar turn crisp and brown on top; in Swabia the closely related pudding is called Ofenschlupfer. Serves 4.
Kochzeit
65 min
Portionen
4
Zutaten
12
Nährwerte
pro Portion687 kcal
Kalorien
16 g
Eiweiß
21 g
Fett
104 g
Kohlenhydrate
Zubereitung
- 1
Cut the bread rolls into slices about 1 cm thick and lay them side by side in a large bowl.
- 2
Whisk the milk with the eggs, the sugar, the vanilla sugar and the salt, pour it over the slices of bread and leave them to soak until the bread is soft but still holds its shape.
- 3
Peel the apples, quarter them, remove the cores and cut them into thin wedges. Mix the wedges with the ground cinnamon.
- 4
Preheat the oven to 180 °C conventional heat. Grease an ovenproof dish with a little of the butter or margarine.
- 5
Layer the slices of bread and the apple wedges into the dish alternately, at an angle and overlapping like roof tiles, scattering the raisins in between. Pour the remaining egg custard evenly over the top.
- 6
Dot the rest of the butter or margarine in small flakes over the bake and scatter the flaked almonds on top.
- 7
Bake the pudding on the middle shelf until it is golden brown and set in the middle.
- 8
Leave the Scheiterhaufen to rest briefly and dust it with the icing sugar before serving.
