Scheiterhaufen — Austrian apple and peach bread pudding

Preheat the oven to 180°C. Grease an ovenproof dish with part of the measured butter. Wash the fruit, remove cores or stones and slice about 1 cm thick.

Beat the eggs with the milk. Dip the bread in this mixture and arrange in layers with the apple and peach slices, sprinkling the measured sugar and cinnamon between layers.

Pour any remaining egg-and-milk mixture over the layers. Dot with the rest of the measured butter.

Bake for about 45 minutes, until the top is golden, the custard is set and the center reaches 71°C. Let stand briefly before serving. Refrigerate leftovers promptly.