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  Recipe Home » Deserts » Brotauflauf / Swiss Bread Pudding
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  Brotauflauf / Swiss Bread Pudding
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 173
Ingredients:
200 g Fresh bread rolls
2 deciliter White wine or milk
50 g Melted butter
200 g Sugar
1/2 tsp Cinnamon
1 each Juice and zest of 1 lemon
2 tbsp Rum
4 each Egg yolks
4 each Egg whites, beaten stiff
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 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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