Apple raisin bread pudding

    45 min

    This is a German recipe for bread pudding called Scheiterhaufen. In most recipes the apples are added raw but it tastes much better if they are cooked a little beforehand.

    3 people made this

    Serves: 6 

    • 500g tart cooking apples
    • 10 slices dry white bread or toast
    • 75g butter
    • 150g icing sugar
    • 50g raisins
    • 1 teaspoon rum
    • 1/2 lemon, zested
    • 1/2 teaspoon cinnamon
    • 500ml milk
    • 2 eggs
    • 2 teaspoons vanilla sugar

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Peel and core apples and slice thinly. Cook in a non greased non stick frying pan till softened, turning them often so they won't burn. Let cool.
    2. It is important that the bread is really dry, if not, place the slices in the oven at 200 C / Gas 6 for a few minutes, making sure the bread does not burn.
    3. Melt butter. Line an ovenproof dish with half of the bread slices and drizzle with the butter.
    4. In a bowl mix apples with icing sugar, raisins, rum, lemon zest and cinnamon. Crumble the remaining bread slices and add to the mixture. Stir to combine and spread over the whole bread slices.
    5. Beat milk with eggs, salt and vanilla sugar and pour over the mixture. Cover with aluminium foil.
    6. You can either bake the bread pudding right away in a preheated oven at 200 C / Gas 6 till the eggs are set, about 20 to 25 minutes. Or, let it sit for a few hours before baking, giving the bread to soak up all the liquid which is even better. Just remember if you place the dish in the fridge before baking, don't put it in the hot oven straight from the fridge, let the dish come to room temperature first, otherwise the dish might crack.

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