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
Experts have proved the existence of recipes far back into the far past, in fact as far into history as pharonic Egypt, and maybe further still. In practice though, sadly, these ancient records were just primitive pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to experts are some tablets in ancient Sumerian describing the baking 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 wonderful and blissful. As we move into The time of the roman empire 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by his fellow Romans. He tells us how the meals of wealthy Romans were divided into starters, entrees and dessert, something we still use today. Aspicius also recounts how the cooks of Roman times used a good variety of spices and herbs, including some that we all recognise such as basil, mint and asafoetida. Over the following few hundred years, the powerful and rich strove to serve up the most extravagent banquests, and as a result the best cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 1800s that haute cuisine and recipe books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. The introduction of television gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Brotauflauf _ Swiss Bread Pudding recipe.
