Best Brotauflauf Swiss Bread Pudding Recipes

Best Bread Pudding image

Provided by Food Network Kitchen

Time 2h30m

Yield 8 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
8 cups cubed challah or brioche bread (about 12 ounces; 1-inch cubes)
3 cups heavy cream
2 cups milk
1 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon fine salt
1/4 teaspoon ground cinnamon
4 large eggs plus 6 yolks
1/2 cup raisins, optional

Steps:

Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.

Brotauflauf - Swiss Bread Pudding image

Provided by Baby Kato @BabyKato

Categories Puddings

Number Of Ingredients 10

Steps:

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 and mix well.
Carefully fold in the egg whites, and put the mixture into a buttered souffle dish.
Bake at 375 F for an hour.
Serve with a vanilla sauce, or one based on white wine.