Brotauflauf / Swiss Bread Pudding Recipe

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


Directions

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


Servings: 4 servings

 

 

Brotauflauf / Swiss Bread Pudding Recipe brought to you by Recipe Ideas


Categories: Bread; Bread Pudding; Breads; Dessert


The History of Recipes

Academics have found proof that recipes existed way back into distant history, in truth as far back as the ancient Egyptians, and quite possibly further than that. However, generally, these early cookbooks were just basic hieroglyphic recipes for preparing food.

Interestingly, the most ancient recipe in existence, according to academics is a collection of ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated.

Progressing into The time of the roman empire 25BC a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, main meal and afters, something that is very familiar to us today. This early Roman chef recounts how the chefs of Roman times made use of many herbs, including some that we all recognise like thyme, rue and dill.

Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from the Middle-East, including coriander, parsley, and basil. The introduction of these new culinary ideas led to an explosion in manuscripts on food, some of which are kept safe in private libraries.

For the centuries that followed, the rich families of Europe strove to serve up the most exotic meals, and as a result the best cooks and their recipes were at a premium. However, it was during the 19th century that formal cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and writing down recipes to allow everyone to enjoy them.

The introduction of the TV brought us TV chefs and the recipe books that accompanied them.

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We hope you enjoy this Brotauflauf _ Swiss Bread Pudding recipe.

 


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