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

Related recipes