Pretzel and Crouton Pudding
Nutritional values
(Percentage of daily recommendation)
| Calorie | 236 cal. | (11 %) | ||
| Protein | 9.12 g | (9 %) | ||
| Fat | 10.26 g | (9 %) | ||
| Carbohydrates | 26.22 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.75 g | (3 %) |
| Vitamin A | 176.45 mg | (22,056 %) | ||
| Vitamin D | 2.22 μg | (11 %) | ||
| Vitamin E | 2.64 mg | (22 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.42 mg | (38 %) | ||
| Niacin | 2.19 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 48.77 μg | (16 %) | ||
| Pantothenic acid | 0.47 mg | (8 %) | ||
| Biotin | 3.27 μg | (7 %) | ||
| Vitamin B₁₂ | 1.06 μg | (35 %) | ||
| Vitamin C | 7.74 mg | (8 %) | ||
| Potassium | 264.6 mg | (7 %) | ||
| Calcium | 219.81 mg | (22 %) | ||
| Magnesium | 23.59 mg | (8 %) | ||
| Iron | 1.45 mg | (10 %) | ||
| Iodine | 50.87 μg | (25 %) | ||
| Zinc | 0.72 mg | (9 %) | ||
| Saturated fatty acids | 4.73 g | |||
| Cholesterol | 96.2 mg |
Ingredients
Preparation steps
Grease the pudding mold with butter.
Add the croutons into a large bowl. Cut the pretzels into small cubes and add to the croutons. Boil the milk, pour over and let soak.
Peel the onion, chop finely and saute in hot butter until translucent. Let cool slightly and add to the crotuons mixture.
Separate the eggs. Add the egg yolks with the parsley in the bowl. Season with salt, pepper and nutmeg, and mix well. Beat the egg whites until stiff and fold into the egg yolk mixture. Pour the mixture into the mold, smoothen and cover with aluminum foil.
Place the mold in a deep baking tray and pour hot water up to 4-5 cm high (approximately 2 inches). Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 1 hour. Remove from the oven, remove the foil, let cool shortly, and serve on a plate.
