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Scheiterhaufen (Austrian Bread Pudding)

@arecipe.bsky.social

Scheiterhaufen (literally "funeral pyre" or "stake") is a type of traditional sweet dish in Austria and Southern Germany. It was mentioned for the first time in a Roman cookbook in the 1st century AD by Marcus Gravius Apicius. In 1691 it first appeared in a German cookbook under the name Güldene Schnitten (golden slices). The term Armer Ritter (poor knight) was first used in 1787 and had its breakthrough in the 19th century.

Total 01:00
Yield 6

Ingredients

  • 17.5 oz (500 g) stale white bread
  • 2 apples
  • 2 peaches
  • 4 tbsp (60 g) refined sugar
  • 1 pinch ground cinnamon
  • 2 cups (½ L) milk
  • 4 eggs
  • 4 tsp (20 ml) rum or a few drops of rum aroma
  • 1 tbsp butter

Instructions

  1. 1
    Wash the apples and peaches, and peel them if desired. Cut them into slices approximately ¼ inch (1 cm) thick.
  2. 2
    Cut the bread into slices about the same size as the fruit.
  3. 3
    Pour the milk into a bowl and add the eggs. Mix well. Then take the slices of bread and let them soak in the mixture for a few seconds. This will take longer if you use stale rather than fresh bread.
  4. 4
    Mix the refined sugar and the cinnamon in a cup or a small bowl.
  5. 5
    Grease an ovenproof dish, then layer the slices, bread, and fruit alternately in the dish. Sprinkle a bit of the sugar-cinnamon mixture on top of every layer. For the best result, start and end with a layer of bread. You can decide whether you want an apple and a peach layer or whether you would like to mix the different kinds of fruit.
  6. 6
    Scatter a few flakes of butter on top, and put the dish into the oven for 45 minutes at 180°C/350°F.
  7. 7
    Enjoy!
Category
Desserts

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Scheiterhaufen_(Austrian_Bread_Pudding)