Brotauflauf / Swiss Bread Puddingdesserts 200 gm fresh bread rolls 2 deciliter white wine or milk 50 gm melted butter 200 gm sugar 1/2 teaspoon cinnamon 1 each juice and zest of 1 lemon 2 tablespoon rum 4 each egg yolks 4 each 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 |
