Title: Brotauflauf / Swiss Bread Pudding
Categories: Dessert
Yield: 4 Servings

200	g	Fresh bread rolls
2	dl	White wine or milk
50	g	Melted butter
200	g	Sugar
1/2	ts	Cinnamon
1		Juice and zest of 1 lemon
2	tb	Rum
4		Egg yolks
4		Egg whites, beaten stiff

Cut the bread rolls into thin slices. Put them in a saucepan, pour over the wine or milk, and heat them gently, breaking them up a little as they soften. Combine the melted butter, sugar, cinnamon, lemon juice and zest, rum, and egg yolks, beat well, and add them to the bread and wine/milk mixture. Mix well. Carefully fold in the egg whites, and put the mixture into a buttered souffle dish. Bake at about 375 F for an hour. Serve with a vanilla sauce, or one based on white wine.

From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED RECIPES FROM THE GRAUBUNDEN, by the Chur Chapter of the Swiss Women's Institutes: translated by Diane Duane

previous

next