- 17.5oz (500g) (stale) white bread
- 2 apples
- 2 peaches
- 4 tbsp. (60g) refined sugar
- 1 pinch ground cinnamon
- 2 cups (1/2l) milk
- 4 eggs
- 4 tsp. (2cl/20ml) rum or a few drops of rum aroma
- 1 tbsp. butter
- Wash the apples and peaches and peel them if you like, but this is not mandatory. Then cut them into slices approximately a quarter of an inch thick (1 cm, not too thin).
- Next, cut the bread into slices about the same size as the fruit. You can use any kind of white bread that you have on-hand, but for an extra soft Scheiterhaufen, something like the white bread used for toast yields the best result.
- Pour the milk into a bowl and add the eggs. Mix well. Then take the slices of bread and let them soak in the mixture for a few seconds. (This will take longer if you use stale rather than fresh bread.)
- Mix the refined sugar and the cinnamon in a cup or a small bowl.
- As a next step, grease an ovenproof dish. Now layer the slices, bread and fruit alternately.
- Sprinkle a bit of the sugar-cinnamon mixture on top of every layer.
- For the best result, start and end with a layer of bread. You can decide whether you want an apple and a peach layer or whether you would like to mix the different kinds of fruit.
- Last, sprinkle a few flakes of butter on top and put the dish into the oven for 45 min at 180°C/350°F.