Bread pudding with mushrooms and herbs
4 servings
25 minutes
Bread pudding with mushrooms and herbs is a refined dish of Russian cuisine, stemming from the tradition of economical bread use. This delicate, airy pudding combines the softness of milk-soaked bread, the aroma of fried mushrooms, and a spicy hint of nutmeg. Whipped egg whites give it lightness while butter adds a pleasant velvetiness. It can be served as a standalone dish or as a side, perfectly complementing meat and vegetable dishes. Its soft texture and rich flavor make this pudding an excellent choice for a cozy home dinner. Traditionally baked to a golden crust that gives the dish an appetizing look and slight crunchiness. It's not just food; it's a true gastronomic delight filled with warmth and aromas of home cooking.
1
Preheat the oven to 170 degrees.
2
Clean the mushrooms and slice them. Fry in butter.
- Button mushrooms: 500 g
- Butter: 2 tablespoons
3
Cut the stale white bread and soak it in milk. Then squeeze it out and blend it with the yolks and softened butter. Add mushrooms, chopped parsley, and nutmeg.
- Stale white bread: 0.5 piece
- Milk: 1 glass
- Chicken egg: 4 pieces
- Butter: 2 tablespoons
- Button mushrooms: 500 g
- Parsley: to taste
- Nutmeg: pinch
4
Whip the egg whites to a stiff foam and gently fold into the bread-mushroom mixture.
- Chicken egg: 4 pieces
5
Place the pudding in a greased baking dish and bake in the oven until done.
