Scheiterhaufen is one of my favourite childhood memories – it’s a sweet dish, either served as dessert or just for lunch, and I remember how excited I’d be when my mum would say that that’s what I’ll come home to from school.
It took a few years, but now it’s my turn to make it – and I’ll share my favourite recipe. Just one more note: usually Scheiterhaufen (which actually means ‘stack of (fire)wood’ – I’ll explain it later) is made in a bigger casserole dish, here it’s served in ramekins that are usually used for making delicious soufflés.
Ingredients for 6 ramekins:
1 apples, sliced and chopped
150g brioche bread
1/2 tsp salt
1/2 tsp cinnamon (or this spice mix)
optional: 2 tbs of raisins, 2 tbs rum
Preheat the oven to 200 degrees.
Mix the eggs, milk, cinnamon, salt and sugar together until the eggs are well blended with everything else.
Tear up the brioche bread into small bits and cover the bottom of the ramekins. Then add a layer of apple (and raisins) and cover with brioche again. This stacking things up gave the Scheiterhaufen its name – literally translated it’d mean ‘stack of firewood’. The original bread used was stale white bread, because it would soften up again when soaked in milk and thus would not go to waste. Thankfully those times are over – but if you happen to have a bit of hardened up white bread lying around: that’s you’re go-to recipe.
Pour the egg-milk-mix over until everything is nicely soaked.
Put a half tbs rum on top of each little form.
Bake for 45mins.
If you want, drizzle some caramel sauce on top.