Prep 20 mins
Cook 30 mins
The is from "The Art of Dutch Cooking". I haven't made it yet. It sounds unique in that the bread is mashed, not used in slices.
- Soften bread in warm milk and mash it fine. Add egg yolks, sugar, raisins, peel, brandy and cinnamon. Mix well.
- Fold in beaten egg whites.
- Pour into buttered ovenproof dish. Dot with butter. Bake at 325 for 1/2 hour.
Thoroughly enjoyable, very hearty !! Great way to use up leftover bread and I used a mix of light rye and white. I left out the peel as children don't like it much. I sprinkled the top with extra cinnamon and some nuts. Made for ZWT6.