Apple Bread Casserole with Raisins (Scheiterhaufen)
A comforting apple bread casserole featuring sweet raisins and a creamy vanilla custard, topped with toasted almonds and a drizzle of whipped cream for a delightful brunch or dessert.
Ingredients
- 2 tbsp Cornstarch
- 500 ml milk (3.5% fat)
- 1 vanilla bean (pulp)
- 2 tbsp whole cane sugar
- 3 eggs
- 8 slices whole grain toast
- 4 apples
- 10 g butter
- 50 g Raisins
- 50 g sliced almonds
- 100 ml heavy cream
Instructions
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1.
Whisk the cornstarch with a little milk until smooth.
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2.
Heat the remaining milk with vanilla pulp and whole cane sugar, bring to a boil, then stir in the cornstarch mixture and bring to a second boil. Set aside.
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3.
Separate the eggs; beat the whites until stiff peaks form. Cut the toast slices diagonally into halves.
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4.
Wash, core, and slice the apples into wedges. Stir egg yolks into the slightly cooled vanilla milk, fold in the beaten whites, and pour the custard into a greased baking dish.
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5.
Layer alternating pieces of toast, apple wedges, and raisins into the mixture. Sprinkle with almonds and drizzle the protruding bread pieces with heavy cream. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 45 minutes, covering if necessary.
