Buy all ingredients right below the recipe
Ingredients
- 250 g Quark (20% fat)
- 360 g Brioche loaf or white bread
- 30 g soft butter
- 500 g apples (coarsely grated)
- 1 egg yolk
- 30 g vanilla sugar
- 750 ml whole milk
- 50 g raisins (soaked in rum)
- 300 g caster sugar
- 1 tsp ground cinnamon
Method
- 1In a bowl, beat the quark until smooth with 30 g soft butter and one egg yolk. Mix in the vanilla sugar and the well-drained raisins.
- 2Preheat the oven to 160 °C top/bottom heat. Generously grease a baking dish (approx. 30x24 cm) with butter. Cut the brioche loaf or white bread into slices about 1 cm thick. Separate the 3 eggs into yolks and whites. Melt 90 g butter in a small saucepan.
- 3In a large bowl, whisk the milk well with the 3 egg yolks, 60 g sugar, and the melted butter. Dip the bread slices one by one briefly into the milk mixture until they are lightly soaked.
- 4Line the bottom of the greased dish with a layer of bread slices. Spread the coarsely grated apples on top, sprinkle with cinnamon and 60 g sugar. Add another layer of soaked bread. Spread the quark filling evenly on top and finish with the last layer of bread slices. Drizzle with the remaining rum from the raisins. Bake in the preheated oven for approx. 30 minutes.
- 5Meanwhile, beat the egg whites with the remaining sugar until very stiff. Remove the Scheiterhaufen from the oven and spread the meringue in waves on top. Increase the temperature to 190 °C and bake the casserole for another 10 minutes until the meringue topping is golden brown.
