Scheiterhaufen (log Pyre) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6: Sliced rolls or an equivalent amount of sliced,
White [French] bread,
4 tbsp: Sugar,
3: To 4 eggs,
1 tsp: , (heaped) cinnamon
125 gram: Raisins and sultanas, 4 1/2 oz
1/4 liter: Milk, 1 cup plus 1 Tbsp
1 dash: Salt,
75 gram: Butter, 1/3 cup
Directions:
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.
Dribble leftover liquid (if any) on top of the sliced rolls, and then
dot the top with small dabs of butter.
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp
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.
Dribble leftover liquid (if any) on top of the sliced rolls, and then
dot the top with small dabs of butter.
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp