Scheiterhaufen layers slices of stale bread rolls soaked in vanilla custard with thinly sliced cinnamon apples and rum-soaked raisins, then bakes them until set and golden. The top layer crisps while the inside stays soft and custardy, like a fruit-filled bread pudding. Makes 6 servings in about 1 hr 35 min.
Prep25 min
Cook45 min
Cooling25 min
Total
1 hr 35 min
Servings
6
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
⅓ cup (50 g)raisins
2 tbsp (30 ml)dark rum
1 ½ lb (700 g)tart apples, about 5 medium, peeled, cored and thinly sliced
1 ¼ tsp (3 g)ground cinnamon
4 oz (110 g)granulated sugar, divided: 30 g for the apples, 80 g for the custard
Soak the raisins in the dark rum for 10 minutes. Toss the tart apples with the soaked raisins and any rum, the ground cinnamon and 30 g of the granulated sugar.
Heat the oven to 375°F (190°C). Butter the baking dish generously with some of the unsalted butter.
Whisk the whole milk, eggs, the remaining 80 g granulated sugar, vanilla extract and fine salt into a smooth custard.
Dip the slices of stale white bread rolls briefly in the custard and lay one-third of them over the bottom of the dish. Spread half the apple mixture on top, add another third of the bread, the rest of the apples, and finish with the remaining bread slices.
Pour the remaining custard evenly over the top, press down lightly and let stand 5 minutes so the bread absorbs it. Dot with the rest of the butter.
Bake until the top is golden brown and crisp, the apples are tender when pierced, and the custard is set with no liquid in the center, 40 to 45 minutes; the center should read 160°F (71°C). Cover loosely with foil if the top browns too fast.
Let rest 10 minutes, dust with the powdered sugar and serve warm.
Tips
Slice the apples thinly (about 1/8 inch / 3 mm) so they cook through in the same time as the custard.
Slightly sweet bread such as milk rolls or brioche makes it richer; plain Semmeln is the thrifty original.
Serve with vanilla sauce or lightly whipped cream.
Bake until the custard in the center reaches 160°F (71°C).
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How long does it take to make scheiterhaufen (bavarian apple bread pudding)?
Plan on 25 minutes of prep and 45 minutes of cooking, plus 25 minutes to rest. The recipe makes 6 servings.
How should I store scheiterhaufen (bavarian apple bread pudding)?
Refrigerate leftovers, covered, for up to 2 days. Reheat at 325°F (160°C) for 15 minutes.
Can I make scheiterhaufen (bavarian apple bread pudding) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Scheiterhaufen, named for its stacked layers that resemble a woodpile, is a southern German and Austrian way of using stale Semmeln: slices dipped in sweet egg-milk are layered with cinnamon apples and rum raisins and baked. Serve it with vanilla sauce and coffee.
Variations
Meringue top (Austrian style): whip 2 extra egg whites with 60 g (1/3 cup) sugar to stiff peaks, spread over the pudding after 35 minutes and bake 10 minutes more until lightly browned.
Mini portions: layer in six buttered 10-oz (300 ml) ramekins and bake 25 to 30 minutes.
Cinnamon-sugar top: sprinkle with 25 g (2 tbsp) sugar mixed with 1 tsp (2 g) cinnamon before baking; time unchanged.
Rum-free version: soak the raisins in 30 ml (2 tbsp) apple juice instead.
Estimated · per serving
Nutrition
Per serving = 1 of 6 servings this recipe makes.
431Calories / serving
13.0gFat
68.1gCarbs
11.4gProtein
41.6gSugar
Whole recipe (6 servings):
~2586 cal ·
78g fat ·
409g carbs ·
68g protein ·
250g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Recipe Rating
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