Pumpernickel Bread Puddings with Bacon and Mushrooms

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Pumpernickel Bread Puddings with Bacon and Mushrooms
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in

Ingredients

for
4
Ingredients
400 grams
day-old White bread
300 milliliters
2 slices
1 tablespoon
softened Butter (for greasing)
3
2 tablespoons
freshly chopped Parsley
freshly ground Pepper
500 grams
mixed Mushrooms (such as chanterelles and porcini mushrooms)
100 grams
1
1 tablespoon
2 tablespoons

Preparation steps

1.

For the bread puddings: Remove the crust from the white bread, cut into small cubes and place in a bowl. Pour the warm milk over top and let stand for about 15 minutes.

2.

Chop the pumpernickel into small pieces with a food processor. Melt the butter in a large frying pan and toast the pumpernickel until crispy. Set aside.

3.

Preheat the oven to 180°C (approximately 350°F) convection. Grease 8 small ramekins with butter. 

4.

Separate the eggs and whip the egg whites with a pinch of salt until stiff. Whisk the egg yolks with the parsley, season with salt and pepper then mix in the soaked bread and pumpernickel. Fold in the egg whites then fill the ramekins about 2/3-full with the mixture. Place in a deep baking tray, fill 2/3-full with hot water and bake until golden brown, about 25 minutes.

5.

Meanwhile, for the bacon and mushrooms: Wipe the mushrooms with a damp cloth and leave whole or cut into pieces if large. Dice the bacon. Peel the onion and chop finely. Heat the oil in a large frying pan and sauté the onion and bacon for about 2 minutes. Add the mushrooms and sauté for 3-4 minutes, until softened. Season with salt and pepper.

6.

Arrange the bacon and mushrooms on serving plates, top with the bread puddings and sprinkle with chives to serve.