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Graubünden "Scarpatscha" savoury bread pudding
20 m active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 1090
  • Fat about 83g
  • Carbohydrates about 44g
  • Protein about 42g
This is needed
This is needed for 2 people
  • 150 g rye bread, cut into cubes
  • 1.5 dl milk
  • 200 g Swiss chard, cut into strips
  • 150 g leek halved, cut into strips
  • 75 g butter, soft
  • 0.5 bunch parsley, finely chopped
  • 0.25 tsp salt
  • 100 g Graubünden mountain cheese, grated
  • 1 eggs, beaten
  • 100 g Salsiz sausage, sliced
Tools
  • For an ovenproof dish that can hold approx. 2 litres, greased
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And that's how it's done
And that's how it's done
Soften the bread in the milk for about 30 mins. Melt the butter in a pan, sauté the vegetables and parsley for approx. 5 mins. over a medium heat, salt and set aside. Strain the softened bread, gently squeeze out and combine with the vegetables, along with the egg, cheese and butter. Transfer the mixture to the prepared tin. Bake for approx. 50 mins. in the centre of an oven preheated to 200°C. Place a few slices of the Salsiz in the gratin and serve the remainder alongside.