200 g Fresh bread rolls
2 dl White wine or milk
50 g Melted butter
200 g Sugar
1/2 ts Cinnamon
1 ea Juice and zest of 1 lemon
2 tb Rum
4 ea Egg yolks
4 ea Egg whites, beaten stiff
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
Yields
4 Servings