Enjoy the South Tyrolean Bread Pudding: A simple recipe for a delicious apple and bread casserole.
Recipe: Scheiterhaufen
The Scheiterhaufen is a traditional South Tyrolean dish, made from layered apple slices and stale bread or rolls. It is a sweet casserole that is often served with vanilla sauce.
Preparation time:
Preparation time:
- Preparation: 20 minutes
- Baking time: 35-40 minutes
- Total: approx. 60 minutes
Difficulty level:
- Easy
Ingredients for 4 servings:
- 6 stale rolls (or 300g bread)
- 4 apples (e.g. Boskop or Elstar)
- 120g sugar
- 1 tsp cinnamon
- 50g raisins (optionally soaked in rum)
- 500ml milk
- 5 eggs
- 1 packet vanilla sugar
- Grated lemon zest
- Butter for the dish
- Powdered sugar for dusting
Calories (per serving):
- Approx. 400-500 kcal
Preparation:
- Prepare: Cut rolls into thin slices. Peel, core, and slice the apples thinly.
- Layer: Butter a baking dish. Place a layer of bread, then a layer of apples. Sprinkle with sugar, cinnamon, and optionally raisins. Repeat the process until all ingredients are used.
- Custard: Whisk together milk, eggs, lemon zest, and vanilla sugar, and pour evenly over the casserole.
- Bake: Bake in a preheated oven at 180°C (fan 160°C) for about 30-35 minutes, until the surface is golden brown.
- Serve: Let cool slightly and dust with powdered sugar. Serve warm, ideally with vanilla sauce.
Tricks and tips:
- Egg whites: For a particularly airy consistency, beat the egg whites separately until stiff and gently fold them into the milk-egg mixture.
- Stale bread: Ideal for using up leftovers. The drier the bread, the better it absorbs the milk-egg mixture.
- Raisins: If you don't like raisins, you can omit them or replace them with chopped nuts.
Personal recommendation:
I love to serve the Scheiterhaufen with a scoop of vanilla ice cream or a dab of cream. The combination of the warm, sweet casserole and the cool cream is simply heavenly. A perfect dish for cozy autumn and winter evenings.
As shown in the picture, the Scheiterhaufen can also be prepared in small soufflé dishes. Personally, I prefer using a larger baking dish.
As shown in the picture, the Scheiterhaufen can also be prepared in small soufflé dishes. Personally, I prefer using a larger baking dish.
How do you like this recipe?
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