Scheiterhaufen (Austrian Bread Pudding)
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.
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
Ingredients for 6 servings (1.9 kg) · the original recipe
Method
- 1
Wash the apples and peaches, and peel them if desired. Cut them into slices approximately ¼ inch (1 cm) thick.
- 2
Cut the bread into slices about the same size as the fruit.
- 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
Mix the refined sugar and the cinnamon in a cup or a small bowl.
- 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
Scatter a few flakes of butter on top, and put the dish into the oven for 45 minutes at 180°C/350°F.
Oven - 7
Enjoy!
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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