Scheiterhaufen (Log Pyre)
Yield
4 servingsPrep
30 minCook
30 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
bread, dinner rolls
sliced, or equivalent amount of sliced white [french] bread |
*
|
| 4 | tablespoons |
sugar
|
|
| 3 | large |
eggs
up to 4 |
|
| 1 | teaspoon |
cinnamon
heaped |
|
| 125 | grams |
raisins, seedless
and sultanas |
|
| 1 | cup |
milk
plus 1 tbsp |
|
| 1 | dash |
salt
|
*
|
| 75 | grams |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
bread, dinner rolls
sliced, or equivalent amount of sliced white [french] bread |
*
|
| 6E+1 | ml |
sugar
|
|
| 3 | large |
eggs
up to 4 |
|
| 5 | ml |
cinnamon
heaped |
|
| 125 | grams |
raisins, seedless
and sultanas |
|
| 237 | ml |
milk
plus 1 tbsp |
|
| 1 | dash |
salt
|
*
|
| 75 | grams |
butter
|
|
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℉ (180℃) F for about 30 minutes.
