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Scheiterhaufen (Scheiterhaufen): recipe illustration
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Scheiterhaufen (Scheiterhaufen)

A bread pudding of stale bread, apples and raisins, soaked in milk and eggs, then baked until golden and soft. Its name means "pyre": it was once a way of using up leftover bread.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Nutrition facts

502 kcal per serving

Protein
10.8 g
Carbohydrates
71 g
of which sugars
40.7 g
Fat
18.6 g
of which saturated fat
11.1 g
Fiber
3.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C. Butter a gratin dish.
  2. Cut the stale bread into cubes and soak it in warm milk for 15 minutes.
  3. Meanwhile, peel and thinly slice the apples. Sauté them for 5 minutes in butter with the sugar and cinnamon.
  4. In a bowl, whisk the eggs with the vanilla sugar, the lemon zest and a pinch of salt.
  5. Roughly mash the soaked bread and mix it into the egg mixture, then fold in the raisins.
  6. Spread half the bread in the dish, cover with the caramelised apples, then the rest of the bread.
  7. Bake for 35 to 40 minutes, until the top is golden and a knife inserted comes out clean.
  8. Sprinkle with sugar and serve warm or cold, with apple sauce.

Variations and tips

Savoury version. Leave out the sugar and apples, add smoked bacon and onions for a savoury version.

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Original Ecomely recipe.