Bavarian Pretzel Bread Bake
A hearty, savory bread pudding made with day-old pretzels, caramelized onions, and melted mountain cheese. Perfect as a comforting main or side dish.
- Cook50 min
- Total50 min
- DifficultyEasy
- Servings4
This is a rustic, satisfying dish that turns stale pretzels into a golden, cheesy casserole. The combination of soft bread, sweet onions, and nutty mountain cheese makes it a family favorite.
Serve it warm, straight from the oven, with a sprinkle of fresh chives. It's great for a cozy dinner or as a side to roasted meats.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F (top/bottom heat) and grease a casserole dish with a little butter.
- Peel the onions and cut them into thin strips. Melt the butter in a skillet and sauté the onions for 8–10 minutes, until soft and lightly browned.
- Slice the day-old pretzels into thin rounds and place them in a large bowl.
- Wash the parsley, chop it, and add it to the pretzels along with the sautéed onions.
- Warm the milk until lukewarm. Whisk it with the eggs, black pepper, and nutmeg.
- Pour the egg-milk mixture over the pretzels. Add 100 g of grated mountain cheese and gently mix everything.
- Let the mixture rest for 10 minutes, then transfer it to the greased casserole dish.
- Sprinkle the remaining 50 g of cheese on top and bake for 30–35 minutes, until golden brown.
- Wash the chives, snip them into small rings, and scatter them over the baked casserole.
💡 Tips
- If you can't find pretzels, use day-old crusty rolls or bread.
- Let the casserole rest for 5 minutes after baking for easier slicing.
- Serve with a green salad for a complete meal.
Inspired by a recipe from Kitchen Stories