200 g fresh bread rolls
2 deciliter white wine or milk
50 g melted butter
200 g sugar
1/2 tsp cinnamon
1 each juice and zest of 1 lemon
2 tbsp rum
4 each egg yolks
4 each egg whites, beaten stiff
A Recipe for
Brotauflauf Swiss Bread Pudding
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This Recipe for Brotauflauf Swiss Bread Pudding is one of thousands in the Recipes-to-go Bread Cookbook.
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To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
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This is a recipe for Brotauflauf Swiss Bread Pudding from the recipe cookbook of Recipes-to-go (Bread)
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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
Serves: 4
Brotauflauf Swiss Bread Pudding Recipe brought to you by Recipes To-Go