Scarpatscha
A savoury bread pudding from canton Graubünden.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All tagged leftover bread
A savoury bread pudding from canton Graubünden.
Stewed cherries topped with crispy, buttery bread.
Bread and cheese stuffed into petite patty pans, then baked until melty. The perfect summer fondue.
A perfect storm of sweet toasted bread and blueberries spiked with cream.
Featured on the summer menu of Langnau's Gasthof Bären, this homemade version is easy, quick, satisfying, and on the table in less than half an hour.
This is a classic bread pudding cake from Ticino, with as many versions as there are Nonnas in the canton.
Perfect for stale bread and leftover cheese, this bake is easy and delicious.
Switzerland’s favourite fruit is the apple.
This bready, milky soup has become a (delicious) Swiss symbol for peace.
The Basler Kirschenbrottorte is just what the German describes—cherry bread cake from Basel. It's basically a big bread pudding, chock full of cherries.
Vogelheu (literally, bird's hay) is a classic Swiss dinner and the perfect way to use up leftover bread and incorporate seasonal fruits into a meal.
It's basically bite-sized french toast.
Now for the challenge of using up all of those leftover Easter bunnies—and what better way than an excuse to eat chocolate for breakfast?
That's right, bread pudding.
This version features a filling made of Weggli—little Swiss milk buns—and lots of raisins, which makes it like a bread pudding tart.
In honour of the Zibelemärit (onion market) today in Bern, I thought I would make some Swiss Onion Soup.
(ok, so it's actually French Onion Soup, with some slight alterations.)
Bread and cheese and pears, with wine to boot.
Although this dish is popular all over the world, it was two Swiss people who showed me the best way to make it.
Leftover bread? Smear on some chocolate spread, toss on some brown bananas, douse in custard, and you've got a breakfast bake.
The beauty of this soup is that it can be made with any of the hard Swiss cheeses, depending on your mood (or what's on sale at the supermarket).
This recipe is endlessly adaptable. Any kind of bread will work, preferably stale. You could use any kind of melty cheese. If you don't have mushrooms, throw in some ham, or bacon, or leftover cooked chicken. If you have fresh herbs, throw in some of those in too. If you want to make this sweet, just omit the cheese and add some raisins or other dried fruit.
