Brotauflauf is a traditional Swiss dish that is similar to a bread pudding. It is made with stale bread, eggs, milk, and sugar, and often includes raisins or other dried fruit. It is typically baked in a casserole dish and served warm, with a dollop of whipped cream or ice cream.
Cut the bread rolls into thin slices.
Put them in a saucepan, pour overthe wine or milk, and heat them gently, breaking them up a little as theysoften.
Combine the melted butter, sugar, cinnamon, lemon juice and zest, rum, andegg yolks, beat well, and add them to the bread and wine/milk mixture.
Mixwell.
Carefully fold in the egg whites, and put the mixture into a butteredsouffle 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 THEGRAUBUNDEN, by the Chur Chapter of the Swiss Women's Institutes: translatedby Diane Duane .
Ingredients
Directions
Cut the bread rolls into thin slices.
Put them in a saucepan, pour overthe wine or milk, and heat them gently, breaking them up a little as theysoften.
Combine the melted butter, sugar, cinnamon, lemon juice and zest, rum, andegg yolks, beat well, and add them to the bread and wine/milk mixture.
Mixwell.
Carefully fold in the egg whites, and put the mixture into a butteredsouffle 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 THEGRAUBUNDEN, by the Chur Chapter of the Swiss Women's Institutes: translatedby Diane Duane .
