Brotauflauf / Swiss Bread Pudding

17.10.2008 | Author: Cook | Posted in 2900 recipes
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Brotauflauf / Swiss Bread Pudding


Servings: 4
Ingredients: 

  • 200 g  Fresh bread rolls                   1 ea Juice and zest of 1 lemon
    • 

  • 2 dl White wine or milk                  2 tb Rum
    • 

  • 50 g  Melted butter                       4 ea Egg yolks
    • 

  • 200 g  Sugar                               4 ea Egg whites, beaten stiff
    • 

  • 1/2 ts Cinnamon
    •

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

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