Ingredients for Scheiterhaufen
- White Bread
- 1/4 cup (55g) unsalted butter, melted
- Apple
- 1/2 cup (60g) raisins
- 1/2 cup (60g) chopped walnuts or pecans
- Powdered sugar for dusting (optional)
- 1 teaspoon ground cinnamon
- 1 tablespoon rum (optional)
- Lemon, Rind Of
- 2 cups (475ml) milk
- 3 large eggs
- Vanilla Extract
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How to Make Scheiterhaufen
- Preheat oven to 375°F (190°C).
- Toast 8 slices of bread until lightly golden brown. Let cool slightly.
- Cut the toasted bread into 2 even piles (4 slices each).
- Melt 1/4 cup (55g) of butter.
- Dip one side of each slice from the first pile of toast into the melted butter. Arrange these buttered slices in the bottom of a 9-inch pie dish, overlapping slightly.
- Pour any remaining melted butter over the bread in the pie dish.
- In a large bowl, combine the following: 2 medium apples (peeled, cored, and diced), 1/2 cup (60g) raisins, 1/2 cup (60g) chopped walnuts or pecans, 1/4 cup (50g) granulated sugar, 1 teaspoon ground cinnamon, 1 tablespoon rum (optional), and 1 tablespoon finely grated lemon zest.
- Gently mix the shredded pieces of the second pile of toast into the apple mixture.
- Loosely arrange the apple and bread mixture over the buttered bread in the pie dish.
- In a separate bowl, whisk together 3 large eggs, 2 cups (475ml) milk, and 1 teaspoon vanilla extract.
- Pour the egg mixture evenly over the apple and bread mixture in the pie dish.
- Bake for 45-50 minutes, or until the Scheiterhaufen is golden brown and set. A toothpick inserted into the center should come out clean.
- Let cool slightly before serving. Sprinkle with powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
89g
Fat
30g
Carbs
15g
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