brotauflauf - swiss bread pudding

Name: Brotauflauf - Swiss Bread Pudding
Prep time: 10 min
Cook time: 1 h
Yield: 4
Cuisine: Eastern European
Ingredients: 200 gram(s) fresh bread rolls; 2 - dl white wine or milk; 50 gram(s) melted butter; 200 gram(s) sugar; 1/2 teaspoon(s) cinnamon; 1 - juice of lemon; 1 - zest of lemon; 2 tablespoon(s) rum; 4 - egg yolks; 4 - egg whites, beaten stiff

6 Pinches

Baby Kato

Beautiful Shore Country, NB

Updated on Jul 16, 2015

Recipe posted here for play in Culinary Quest - Switzerland. This recipe is from website: http://www.europeancuisines.com/Our-Swiss-Recipe-Collection From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED RECIPES FROM THE GRAUBUNDEN, by the Chur Chapter of the Swiss Women's Institutes: translated by Diane Duane

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prep time 10 Min

cook time 1 Hr

method Bake

yield 4 serving(s)

Ingredients

200 grams fresh bread rolls
2 - dl white wine or milk
50 grams melted butter
200 grams sugar
1/2 teaspoon cinnamon
1 - juice of lemon
1 - zest of lemon
2 tablespoons rum
4 - egg yolks
4 - egg whites, beaten stiff

How To Make brotauflauf - swiss bread pudding

Step 1

Cut the bread rolls into thin slices.

Step 2

Put them in a saucepan, pour over the wine or milk, and heat them gently, breaking them up a little as they soften.
Step 3

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 and mix well.
Step 4

Carefully fold in the egg whites, and put the mixture into a buttered souffle dish.
Step 5

Bake at 375 F for an hour.
Step 6

Serve with a vanilla sauce, or one based on white wine.
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