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White Bread Pudding or Bread Roll Pudding

6 servings

Ingredients

• 250 g white bread
• milk, for soaking (as needed)
• 100 g butter
• 6 pcs eggs
• 2 tbsp sugar
• 100 g currants
• lemon peel (a little)
• 1 small glass rum or arrack

Instructions

1. Soak the white bread in milk, mix well, and burn off with half the butter in a pan until a smooth dough forms.
2. Cream the remaining butter until soft, then gradually stir in the egg yolks, sugar, spices, currants, and the slightly cooled white bread.
3. Afterward, fold in the stiff egg foam and finally the rum.
4. Cook the pudding for 2 hours and serve with foam or rum sauce.

Modernized from a treasured 19th-century German cookbook.