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Bavarian Pear Scheiterhaufen | Traditional Bavarian Casserole with Cinnamon & Almonds
(0)
60 min
Under an hour
Knuspr-Küche
Ein altbairischer Dessert-Klassiker neu interpretiert: Saftige Herbstbirnen und buttriger Hefezopf, geschichtet und in feiner Vanille-Zimt-Eiermilch goldbraun gebacken. Vollendet mit gerösteten Mandelblättchen und feinem Puderzucker – herrlich wärmend für gemütliche Herbsttage.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C conventional heat (160 °C fan). Thoroughly grease a medium-sized baking dish with a little unsalted butter.
Peel, quarter, and core the pears, then cut the flesh into bite-sized slices about 5 mm thin. Cut the braided sweet bread into finger-thick slices or cubes.
Layering & preparing the custard
For the custard, thoroughly whisk together the whole milk, eggs, refined sugar, vanilla sugar, ground cinnamon, and a pinch of fine table salt in a bowl.
Chef's tip
For an especially aromatic note, you can drizzle the pear slices with a splash of lemon juice or pear schnapps before layering.
The Scheiterhaufen can also be wonderfully prepared using stale brioche rolls or sweet milk rolls – a delicious way to use up leftover sweet yeast bread.
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