Graubünden "Scarpatscha" savoury bread pudding

Total time: 1hr 40m
Preparation Time: 20m

For 2 people

Nutritional Information

Contains 1090 Kcal, 42g Protein, 44g Carbohydrates, 83g Fat


  • 150 g rye bread, cut into cubes
  • 1.5 dl milk
  • 150 g leek halved, cut into strips
  • 200 g Swiss chard, cut into strips
  • 75 g butter, soft
  • 0.25 tsp salt
  • 0.5 bunch parsley, finely chopped
  • 1 eggs, beaten
  • 100 g Graubünden mountain cheese, grated
  • 100 g Salsiz sausage, sliced
  • Utensils
  • For an ovenproof dish that can hold approx. 2 litres, greased

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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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