bread casserole
A bread pudding is the perfect way to deliciously use up stale toast. A traditional recipe from Grandma's kitchen.
Ingredients · Servings 4
- 1 tsp butter (for greasing)
- 200g Mushrooms
- 3 eggs (size M)
- 50 g Emmental cheese (grated)
- 400 g minced meat (mixed)
- 1 leek
- 1 bunch of parsley (fresh)
- 1 pinch of black, ground pepper
- 1 pinch of salt
- 1 cup whipped cream
- 2 tbsp sunflower oil
- 8 slices of stale toast bread
- 50 g Butter (warm)
- 2 cloves of garlic
Method · 1 h 20 min
- Peel and press the garlic, then mix thoroughly with the butter.
- Clean the leek and mushrooms. Rinse the parsley and shake dry. Then cut the leek into thin strips. Finely chop the mushrooms and parsley.
- Heat the oil in a pan and fry the leeks until translucent. Remove and set aside.
- Now brown the minced meat in the pan until crumbly. Then add the mushrooms and parsley and sauté briefly.
- Add the leeks back in, stir thoroughly, season with salt and pepper and remove from the heat.
- Briefly toast the bread without fat in a pan, spread with garlic butter and place 4 slices in a buttered dish.
- Now mix 4 tablespoons of whipped cream into the minced meat mixture. Combine the remaining cream with the egg yolk and the cheese.
- Then, beat the egg whites with a hand mixer until stiff and fold them into the cream and cheese mixture.
- Spread the minced meat on the slices of toast, then spread about 1/3 of the cheese cream on top.
- Place the remaining slices of toast on top and cover with the remaining cream.
- Bake in a preheated oven at 175 °C (top/bottom heat) for about 45 minutes.
