Instructions: 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.

GRAUBUNDEN, by the Chur Chapter of the Swiss Womens Institutes: translated

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