Scheiterhaufen (Log Pyre) Recipe

Step 1

Mix the milk, eggs, cinnamon and sugar and beat until smooth. Cut the rolls into quarter inch thick slices, dip into the milk mixture, and then arrange in layers in a buttered baking dish. Scatter raisins and sultanas in between the layers.

Step 2

Dribble leftover liquid (if any) on top of the sliced rolls, and then dot the top with small dabs of butter.

Step 3

In order to keep the surface from drying out, cover the top of the dish with aluminum foil. Bake at 350 degrees F for about 30 minutes.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

Things You'll Need

  • 6 Sliced rolls or an
  • -equivalent amount of sliced
  • White [French] bread
  • 4tb Sugar
  • 3 To 4 eggs
  • 1ts (heaped) cinnamon
  • 125g Raisins and sultanas (4 1/2
  • -oz)
  • 1/4l Milk (1 cup plus 1 Tbsp)
  • 1ds Salt
  • 75g Butter (1/3 cup)

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