Brotauflauf / swiss bread pudding
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Brotauflauf / swiss bread pudding
  Swiss    Bread    Pudding  
Last updated 6/12/2012 12:44:23 AM. Recipe ID 3779. Report a problem with this recipe.
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      Title: Brotauflauf / swiss bread pudding
 Categories: Desserts, Swiss
      Yield: 4 Servings
 
    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
 




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Recipe ID 3779 (Apr 03, 2005)

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