Brotauflauf / Swiss Bread Pudding Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
200 gram: Fresh bread rolls,
2 deciliter: White wine or milk,
50 gram: Melted butter,
200 gram: 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
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 Womens Institutes:
translated by Diane Duane
Source from luhu.jp
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 Womens Institutes:
translated by Diane Duane
Source from luhu.jp