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Cooking
Traditional Easter Bread Pudding with Wild Garlic
· 8 servings
Stale bread and smoked pork leg
Use bread that's at least two days old. Cut a baguette into small cubes. Dice the smoked meat into small cubes as well.
Fry the bread cubes
Fry the baguette cubes in a little butter until crisp. Set aside.
Egg yolk mixture
Separate the yolks from the whites. Stir the melted butter and cream into the yolks, then season with salt and pepper.
Sauté the onion and peas
Sauté the finely chopped onion in butter, then add the peas, seasoning with salt and garlic. Cook for about five minutes and leave to cool.
Whip the egg whites
Whip the egg whites into stiff peaks.
Combine everything
Add the crispy bread cubes to the egg yolk mixture and stir together. Add the diced smoked meat and the cooled peas, then season again with salt and pepper, and nutmeg if you like.
Herbs
Add the chopped wild garlic and young nettles as well.
Gently fold in the egg whites
Mix everything together. Right at the end, gently fold in the whipped egg whites and transfer to a buttered baking dish. Bake at 180°C for about 30 to 40 minutes.