Scheiterhaufen (Austrian Bread Pudding)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Austrian Cuisine Scheiterhaufen (literally "funeral pyre" or "stake") is a type of traditional sweet dish in Austria and Southern Germany. It was mentioned for the first time in a Roman cookbook in the 1st century AD by Marcus Gravius Apicius. In 1691 it first appeared in a German cookbook under the name Güldene Schnitten (golden slices). The term Armer Ritter (poor knight) was first used in 1787 and had its breakthrough in the 19th century. The name possibly refers to the way the slices of bread and fruit are layered to make this dish, which seems representative of the way in which ancient cultures used to pile up chunks of wood to make a funeral pyre. The name could also refer to the way the dish looks when served, since it tends to fall apart when put on a plate. Other names for Austrian and German variations are Rostiger Ritter, Fotzelschnitten, Semmelschnitten, Kartäuserklöße, Weckschnitten, Gebackener Weck, Pofesen, or Blinder Fisch. The dish is similar to the English poor knights of Windsor in England, Russian grenki, Dutch wentelteefje, American French toast, French pain

Cuisine: Austria · categories: Austrian recipes; Dessert recipes; Easy recipes; Recipes; Recipes for pudding; Recipes using apple; Recipes using bread; Recipes using butter; Recipes using egg; Recipes using ground cinnamon; Recipes using milk; Recipes using peach; Recipes using white sugar; Recipes with metric units

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