- For the bread pudding
- 4 day-old White rolls
- 1 Onion
- 4 tablespoons Butter
- 4 tablespoons chopped Parsley
- 2 Eggs
- 3 tablespoons chopped Cashews
- black pepper
- Fat (and bread crumbs for greasing)
- For the tomato-mushroom sauce
- 200 grams Button mushrooms
- 1 Onion
- 1 Garlic clove
- 1 tablespoon Butter
- 1 tablespoon Tomato paste
- 1 can Diced tomatoes (400 grams) (approximately 14 ounces)
- 1 tablespoon chopped Parsley
For the bread pudding: Heat the milk, pour over the chopped bread and let soak.
Peel the onion and dice finely. Melt 2 tablespoons butter in a large frying pan and sweat the onion until soft. Add the parsley and stir to combine. Set aside.
Preheat the oven to 180°C (approximately 350°F). In a mixing bowl, beat 2 tablespoons butter until fluffy. Separate the eggs and stir the egg yolks into the butter. Stir in the onions, cashews and soaked bread.
Whip the egg whites with a pinch of salt until stiff and fold into bread mixture. Season with salt and pepper.
Grease a 1 liter (approximately 34-ounce) baking dish and sprinkle with breadcrumbs. Fill with the bread pudding, cover and place in a hot water bath. Bake at 180°C (approximately 350°F) for about 45 minutes.
For the sauce: Wipe the mushrooms with a damp cloth, trim and slice. Peel the garlic and onion and chop finely. Melt the butter in a large frying pan and sweat the onion and garlic until soft.
Add the mushrooms and sauté until almost all liquid has evaporated. Stir in the tomato paste, diced tomatoes and parsley. Simmer for 10-15 minutes. Serve with the bread pudding.