Pretzel Bread Pudding With Mushroom Sauce - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F. 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.
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.
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.
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.
Remove the pretzel pudding from the pan onto a serving plate and serve with the mushroom sauce. Garnish with parsley if desired.