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Estonian Savory Rye Bread Pudding
A comforting and flavorful savory bread pudding made with traditional Estonian rye bread, enriched with cheese and herbs. This dish is a wonderful way to use up stale bread and can be served as a side dish or a light main course.
ð§ ææ
- 500 g Stale rye bread(cut into 1-inch cubes)
- 3 large Eggs
- 400 ml Half-and-half
- 1 tbsp Dijon mustard
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 150 g Sharp cheddar cheese(shredded)
- 50 g Parmesan cheese(grated)
- 2 tbsp Fresh dill(chopped)
- 2 tbsp Fresh chives(chopped)
- 1 tbsp Butter(for greasing the dish)
ðšâð³ äœãæ¹
- 1
Preheat oven to 200°C (400°F). Grease an 8-inch baking dish with butter.
- 2
In a large bowl, combine the rye bread cubes, shredded cheddar cheese, chopped dill, and chives.
- 3
In a separate bowl, whisk together the eggs, half-and-half, Dijon mustard, salt, and pepper until well combined.
- 4
Pour the egg mixture over the bread and cheese mixture. Stir gently to ensure all the bread is moistened. Let it soak for 10 minutes, pressing down occasionally.
- 5
Pour the mixture into the prepared baking dish and sprinkle the grated Parmesan cheese evenly over the top.
- 6
Bake for 35-40 minutes, or until the pudding is puffed up, golden brown, and a knife inserted into the center comes out clean.
- 7
Let it cool slightly before serving. Serve warm.
ð¡ ããã®ã³ã
- âUsing stale rye bread is key for the best texture.
- âFeel free to add other herbs like parsley or caraway seeds for variation.
- âThis dish can be made ahead of time and reheated before serving.
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- Add some cooked bacon or ham for a meatier version.
- Incorporate sautéed mushrooms or onions for added flavor.
- A touch of sour cream can be mixed into the egg mixture for extra richness.