The best delicious Brotauflauf / Swiss Bread Pudding recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Brotauflauf / Swiss Bread Pudding recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Brotauflauf / Swiss Bread Pudding.
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200 g Fresh bread rolls
2 dl White wine or milk
50 g Melted butter
200 g Sugar
1/2 ts Cinnamon
1 ea Juice and zest of 1 lemon
2 tb Rum
4 ea Egg yolks
4 ea 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
Yields
4 Servings
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