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