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
Historians have traced the existence of recipes far back into ancient history, certainly as far into history as the Egypt of the Pharoahs, and possibly even further. Having said that, these, ancient records were just primitive hieroglyphic recipes for preparing meals.
Progressing into The time of the romans 25BC a roman called Apicius created a collection of documents describing recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into starters, main meal and afters, a style of dining still practiced today. Aspicius also tells us how the early Romans made use of a wide range of herbs, including a few that will be familiar to modern chefs such as basil, mint and asafoetida. Later on in the 1400s, people returning from the crusades brought back many foods and spices from the Middle-East, including spices like basil and coriander. The introduction of these new foods and spices was responsible for an explosion in manuscripts on cookery, many of which still exist in academic collections. The introduction of the TV gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Brotauflauf _ Swiss Bread Pudding recipe.
