How do you make Scheiterhaufen? Grandma’s recipe
I’d love to bake a Scheiterhaufen with you, using a traditional recipe passed down from my grandmother. I’m a big fan of sweet main courses, especially when served with soup as a starter. For me, these are childhood memories – vegetable soup followed by a sweet main course!
Where does the pyre come from?
The Scheiterhaufen is the perfect way to use up stale bread or apples that are no longer quite fresh. It used to be a very popular dish on farms; stale bread was usually available, as were apples and pears, and milk and eggs too – cows and chickens were commonplace back then.
Ingredients
300ml milk, 4 eggs, 75g icing sugar, a pinch of salt, 250g stale white bread, 4 large apples, cinnamon sugar, raisins, flaked almonds for sprinkling, a little butter
Method
Place the milk, eggs, icing sugar and a pinch of salt in a bowl and whisk vigorously with a whisk. Cut the stale bread into thin slices and soak them in the egg and milk mixture until the liquid has been absorbed.
Peel, quarter and core the apples. Cut the apple quarters into thin slices, then mix with the cinnamon sugar and the raisins.
Grease a baking dish with butter and layer the bread roll mixture and apple mixture alternately in the dish. If you like, you can sprinkle flaked almonds over the top at the end. Bake in a hot oven at 180°C (top and bottom heat) for about 40 minutes.
Personally, I separate the eggs and only add the egg yolks to the egg-and-milk mixture. I whisk the egg whites with a little sugar and vanilla sugar until stiff. Ten minutes before the end of the baking time, I then spread this mixture over the almost finished Scheiterhaufen.
Hot vanilla sauce is an absolute must with this!!
Good luck and enjoy your meal!
Find more classic Austrian recipes right here here.