Bake
Reindeer and wild mushroom bread bake
Cubed bread soaked in thyme custard, layered with cold-smoked reindeer and buttery mushrooms, then baked under a chive sour cream topping.
Instructions
Heat the oven to 175°C (350°F). Whisk the 3 eggs with the cream, thyme and a pinch of salt in a medium bowl, add the cubed bread and turn it over gently until every piece is soaked. Spread it in an even layer in a buttered baking dish.
Melt the butter in a large skillet over medium heat and cook the leeks, bell pepper and garlic 5–7 minutes, until softened. Add the mushrooms and cook until their moisture has gone and they start to brown, then season with black pepper and give it a final minute.
Scatter the cold-smoked reindeer over the bread base, then spoon the mushrooms and vegetables over the top. Whisk the sour cream with the remaining egg and the chopped chives.
Pour the sour cream mixture over the filling so it covers most of the surface and bake 25–30 minutes, until set and golden. Let it rest 10 minutes before serving.
Tips
- A pinch of smoked paprika over the top before baking adds colour and warmth.
- For a firmer base, bake the soaked bread alone for 10 minutes before the fillings go on.
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