Brotauflauf / Swiss Bread Pudding Recipe

• 200 gm Fresh bread rolls
• 2 dl White wine or possibly lowfat milk
• 50 gm Melted butter
• 200 gm Sugar
• 1/2 tsp Cinnamon
• 1 x Juice and zest of 1 lemon
• 2 Tbsp. Rum
• 4 x Egg yolks
• 4 x Egg whites, beaten stiff

1. Cut the bread rolls into thin slices.
2. Put them in a saucepan, pour over the wine or possibly lowfat milk, and heat them gently, breaking them up a little as they soften.
3. Combine the melted butter, sugar, cinnamon, lemon juice and zest, rum, and egg yolks, beat well, and add in them to the bread and wine/lowfat milk mix.
4. Mix well.
5. Carefully mix in the egg whites, and put the mix into a buttered souffle dish.
6. Bake at about 375 F for an hour.
7. Serve with a vanilla sauce, or possibly one based on white wine.
8. GRAUBUNDEN, by the Chur Chapter of the Swiss Women's Institutes: translated

bread rolls, white wine, butter, sugar, cinnamon, lemon, rum, egg yolks, egg whites

Taken from cookeatshare.com/recipes/brotauflauf-swiss-bread-pudding-93532 (may not work)