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Brotauflauf / swiss bread pudding

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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

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