Bread pudding

Bread pudding

Bread slices, sauerkraut and Kasseler bake while standing. The advantage: visually something different and the casserole can be portioned super.

Ingredients for 12 portions

• 1 Farmhouse bread, round (approx. 500 g)
• 2 glass Sauerkraut, mild (720 g capacity)
• 300g mountain cheese
• 1,200g Kasseler, neck (boneless)
• 60g butter
• 6 m.-large egg(s)
• 260ml vegetable broth
• 12 tbsp whipped cream
• salt and pepper
• Nutmeg, freshly grated
• 200 g Lamb's lettuce
• 2 Onion(s), red
• 4 tbsp white wine vinegar
• 4 tsp apricot jam
• 8 tbsp olive oil

Preparation

• Working time about 30 minutes
• Cooking/baking time approx. 1 hour
• Total time about 1 hour 30 minutes

First cut the bread into approx. 1 cm thick slices and squeeze out the sauerkraut well. Grate the cheese coarsely. Cut Kasseler into slices approx. 1 cm thick. Grease the loaf tin (30 cm long) and place a slice of bread upright. Place some sauerkraut on a slice of Kasseler and place it upright on the bread. Now alternately place the bread and meat with the sauerkraut in the dish. End with a slice of bread.

Preheat the oven to 160 degrees (fan oven is not recommended here). Whisk together the eggs, 100 ml stock, cream, some salt, pepper and nutmeg and spread evenly in the baking tin. Finally sprinkle with cheese. Bake in the hot oven on a rack in the lower third of the oven for 55-60 minutes, cover the whole thing with baking paper after approx. 40 minutes.

Clean and wash the lamb's lettuce and spin dry in a salad spinner. Peel the onion and cut into thin slices with the slicer. Mix together the vinegar, the rest of the broth, the jam, some salt, pepper and olive oil. Mix with the salad just before serving and serve with the casserole.

Dressing alternative: If you don't have or don't like apricot jam, you can also stir the dressing for the lamb's lettuce sweet with 1-2 tablespoons of honey.