Brotauflauf / swiss bread pudding
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | grams | Fresh bread rolls |
| 2 | decilitres | White wine or milk |
| 50 | grams | Melted butter |
| 200 | grams | Sugar |
| ½ | teaspoon | Cinnamon |
| 1 | each | Juice and zest of 1 lemon |
| 2 | tablespoons | Rum |
| 4 | eaches | Egg yolks |
| 4 | eaches | Egg whites, beaten stiff |
Directions
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