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German Bread and Butter Pudding

Profile picture for user Fabienne von freiknuspern
Fabienne von freiknuspern

This German bread and butter pudding, which is known as “Scheiterhaufen” in Austria, is a simple, but tasty dish that can be served sweet or savory.


60 g raisins
450 g Pane casereccio ai semi / Pain campagnard aux graines / Landbrot Mehrkorn
1 lemon
300 ml milk
200 ml cream
1 vanilla pod
70 g sugar
1 pinch/es of salt
3 apples
4 eggs


  • Soak the raisins in rum or apple juice for several hours.
  • Heat the oven to 170°C. Whisk the eggs, cream, salt, milk, sugar and vanilla pulp.
  • Peel the apple, remove the core, cut it into quarters and then into thin slices.
  • Drizzle lemon juice over the slices of apple.
  • Grease an oven dish well. Take half the loaf of the bread and use it to line the oven dish.
  • Arrange half the apple slices and the soaked raisins evenly over the bread.
  • Add a little of the egg/milk mixture.
  • Arrange the rest of the bread and the rest of the apple slices and raisins in layers.
  • Pour the remaining egg/milk mixture over the bread.
  • Set aside for 15 minutes until the bread has soaked up the mixture.
  • Arrange some flaked almonds and a few dots of butter evenly across the top.
  • Bake for around 45 minutes. Leave to cool and serve slightly warm!
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