Savory Bread Pudding with Tomato-mushroom Sauce

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Savory Bread Pudding with Tomato-mushroom Sauce
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
441
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories441 kcal(21 %)
Protein15.8 g(16 %)
Fat24.4 g(21 %)
Carbohydrates39 g(26 %)

Ingredients

for
4
For the bread pudding
4
day-old White rolls
1
4 tablespoons
4 tablespoons
chopped Parsley
2
3 tablespoons
chopped Cashews
Fat (and bread crumbs for greasing)
For the tomato-mushroom sauce
200 grams
1
1
1 tablespoon
1 tablespoon
1 can
Diced tomatoes (400 grams) (approximately 14 ounces)
1 tablespoon
chopped Parsley

Preparation steps

1.

For the bread pudding: Heat the milk, pour over the chopped bread and let soak.

2.

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.

3.

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.

4.

Whip the egg whites with a pinch of salt until stiff and fold into bread mixture. Season with salt and pepper.

5.

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.

6.

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.

7.

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.