Fondue bread pudding

Fondue bread pudding

Total: 1 hr 10 Min. | Active: 20 Min.
lactose-free
Nutritional value / person: 588 kcal
, Fat: 29 g
, Carbohydrate: 49 g
, Protein: 30 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To layer

300 g day-old bread, in slices
1 ½ tbsp mild mustard
250 g fondue cheese mix
2 pears, cut into slices
2 red onions, cut into rings
1 Bauernschüblig, sliced
½ bunch thyme, leaves torn off

Sauce

2 dl beef bouillon
2 eggs
½ tsp nutmeg
½ tsp pepper
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Utensils

1 loaf tin (approx. 30 cm), lined with baking paper

How it's done

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To layer

Spread the mustard on the slices of bread, layer alternately in the prepared dish with the cheese, pears, onions, sausage and thyme.

Sauce

Combine the stock, eggs, nutmeg and pepper. Pour the sauce into the dish, leave to stand for approx. 10 mins.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 200°C. Remove, leave to stand for approx. 5 mins., remove from the dish, serve.

Good to know
Serve with: Salad
Tip: Bread cubes (e.g. from fondue) can also be used here.

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