Brotauflauf / Swiss Bread Pudding

Recipe Ingredients

200		Fresh bread rolls
1/4		White wine or milk
50		Melted butter
200		Sugar
1/2 teaspoon	2.5ml	Cinnamon
1		Juice and zest of 1 lemon
2 tablespoons	30ml	Rum
4		Egg yolks
4		Egg whites - beaten stiff

Recipe Instructions

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 375F 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

Source:
Cooking Light, Nov/Dec 1994, page 130

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