Savory Bread Pudding with Tomato-mushroom Sauce

Savory Bread Pudding with Tomato-mushroom Sauce
1 hr 30 min.


for 4 servings
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
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Preparation steps

Step 1/7

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

Step 2/7

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.

Step 3/7

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.

Step 4/7

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

Step 5/7

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.

Step 6/7

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.

Step 7/7

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.