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Side dishes and vegetables, vegetarian dishes and bakes 47
Bread and horseradish puddings [Index: ] [Index: ]
MCRC00902093_BO_Meerrettich_Brotpudding-018_F39MCRC00917912_SE_Meerrettich_Brotpudding-010MCRC00900599_NF_Meerrettich_Brotpudding-015_RZ0Savoury bakingVegetarian recipesPreparation methodsMicrowaveBakingRecipe categoriesVegetarian recipes
For 12 servings
Muffin tin
PUDDING:
300 ml cream
6 large eggs
3-4 tbsp grated horseradish from a jar
Salt
Pepper, freshly ground
150 g sliced bread
100 g Gruyère cheese
1 bunch chives
IN ADDITION:
2 tsp butter for greasing
Per serving
194 kcal, 8 g carbs, 15 g fat, 8 g protein, 0,7 BU
PREPARATION
1. Grease the hollows of the muffin tin with butter. Mix the cream, eggs and horseradish together.
Season the mixture generously with salt and pepper and place to one side.
2. Cut the sliced bread with crust into small cubes. Finely grate the Gruyère cheese. Rinse the chives,
shake dry and cut into little rolls.
3. Distribute half of the bread cubes evenly between the muffin moulds. Sprinkle over half of the
Gruyère cheese and chives. Make another layer with the remaining cubes of bread and sprinkle over
the remaining cheese and chives.
4. Beat the cream and horseradish mixture once more and pour evenly over the bread layers. Leave
to rest in the refrigerator for at least 30 minutes. Then cook as indicated.
5. Allow to cool slightly before serving. Loosen the edges with a knife and remove the puddings
carefully.
Setting procedure:
Microwave combined
operation
Circo-roasting
180 °C
360 watts
Cooking time: 14-16 minutes
Tip:
The bread and horseradish puddings can be
prepared up to 3 hours before baking.