Budin Da Paun, Bread Pudding – Grisons

Meanwhile, soak the raisins in a little warm water for 15 minutes.

For the bread pudding, mix all ingredients – except the egg white. Whip the egg whites until stiff and carefully stir in.

Grease the ramekins with butter and pour in the pudding. Poach in a water bath in a heated stove on the middle shelf at 180 °C for 40 minutes (the water must not make!).

For the creamy wine sauce, put all the ingredients in a suitable bowl and whisk in a hot water bath until the cream thickens.

Serve: Pour wine foam into deep plates. Invert bread pudding into the center. Garnish with caramelized almond kernels, if desired.

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