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Franconian spinach pudding

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Ingredients for 4 servings:

  • 5 pretzels, stale
  • 150 g bacon
  • ½ onion(s)
  • 250 g leaf spinach, frozen, or equivalent amount fresh
  • salt and pepper
  • 150 ml milk
  • 2 eggs
  • Butter, for the mold
  • Breadcrumbs , for the form

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Bread dumplings with spinach in pudding form

Thaw frozen spinach or briefly blanch fresh spinach and chop finely. Chop the pretzels and soak them in the milk. Fry the bacon and fry the chopped onion in the bacon fat until translucent. Knead the pretzels, spinach, eggs, rendered bacon, and onion well. Season with spices. Pour into a buttered, breadcrumb-coated aluminum pudding dish. Seal the dish and let it set in simmering water for about an hour. Turn out onto a platter before serving. Perfect with sauerbraten, venison, or roast beef with cranberries.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Franconian spinach pudding

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