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Scheiterhaufen (Log Pyre)

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      Title: SCHEITERHAUFEN (LOG PYRE)
 Categories: Breads, German
      Yield: 4 Servings
 
      6    Sliced rolls or an
           -equivalent amount of sliced
           White [French] bread
      4 tb Sugar
      3    To 4 eggs
      1 ts (heaped) cinnamon
    125 g  Raisins and sultanas (4 1/2
           -oz)
    1/4 l  Milk (1 cup plus 1 Tbsp)
      1 ds Salt
     75 g  Butter (1/3 cup)
 
  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 degrees F for about 30 minutes.
  
  Serves 4.
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
  Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
  Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
 
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