Pretzel Bread Pudding With Mushroom Sauce Recipe

Name: Pretzel Bread Pudding With Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 ml semi-skimmed milk; 6 None pretzels, cut into 1cm pieces; 50 g butter + 1 tsp; 2 medium onions, finely diced; 4 medium eggs, separated; 1/2 bunch parsley, chopped + some for garnish; 2 tbsp olive oil; 500 g chanterelle mushrooms, washed; 1 clove garlic, finely chopped; 100 ml vegetable stock; 100 g double cream; 1 tbsp creme fraiche

Servings: persons

500 ml semi-skimmed milk
6 None pretzels, cut into 1cm pieces
50 g butter + 1 tsp
2 medium onions, finely diced
4 medium eggs, separated
1/2 bunch parsley, chopped + some for garnish
2 tbsp olive oil
500 g chanterelle mushrooms, washed
1 clove garlic, finely chopped
100 ml vegetable stock
100 g double cream
1 tbsp creme fraiche

1
Preheat oven to 350u00b0F. Warm the milk, then pour it over the pretzels. Season the mixture with salt, pepper and nutmeg, and leave to sit for 10 minutes. Heat 3 1/2 tbsp butter in a separate pan and saute half the onions until golden brown.
2
Whip the egg whites until stiff. Mix the browned onions, egg yolks and parsley into the pretzel mixture then carefully fold in the beaten egg whites. Transfer to a greased 8 in Bundt pan and bake for 30-35 minutes.
3
Heat oil in a large non-stick frying pan and saute the mushrooms for 6 minutes over high heat. Season with salt and pepper and remove from the pan.
4
Melt 1 tsp butter in the pan and saute the remaining onions and garlic for a couple of minutes. Deglaze the pan with the stock then stir in the cream, simmer for 3-4 minutes over a low heat. Add the mushrooms and sour cream, season with salt and pepper and continue to simmer.
5
Remove the pretzel pudding from the pan onto a serving plate and serve with the mushroom sauce. Garnish with parsley if desired.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 500 ml semi-skimmed milk, 6 None pretzels, cut into 1cm pieces, 50 g butter + 1 tsp, 2 medium onions, finely diced, and more.

Yes, Pretzel Bread Pudding With Mushroom Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pretzel Bread Pudding With Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions