Nádivka - Bread pudding with smoked pork and nettles or spinach Recipe
Nádivka - Bread pudding with smoked pork and nettles or spinach
Flavours of the Czech Republic
Total time: 30 to 60 minutes

Prep. time: 10 minutes
Cooking time: 40 minutes

Difficulty: Easy
Chef's Note

Czech culinary expert Hana Michopulu explained that hens suddenly began laying more eggs in spring, and households had to use them somehow, leading to this recipe, which is an Easter standard. On Easter Monday in the Czech Republic, meals are based around eggs, the traditional symbol of new life.

Nádivka is made with white bread soaked in milk, mixed with eggs, some greens and smoked pork, and a lot of nutmeg. Image a savory bread pudding to serve for brunch.

Usually baked in a bread mold, you can use muffin forms for individual Nádivka. Naturally the baking time will be much shorter.

- white bread (1 large day-old baguette or 10 rolls)
- milk
- 6 eggs
- 50 g of melted butter + some more for buttering the mold
- 2 handfuls of fresh chopped nettles or spinach
- A good pinch of nutmeg
- A small pinch of salt
  1. Preheat the oven to 200°C / 400°F.
  2. Separate the whites and yolks of the eggs.
  3. Cube the rolls or baguette and mix with melted butter, a little bit of milk, the yolsk, nettles, salt, and nutmeg.
  4. Cook the smoked pork for 10 minutes to obtain a broth. Dice the meat afterwards and add the mixture along with some of the broth.
  5. In a separate bowl, beat the whites until firm and fold into the mixture..
  6. Butter the mold and fill it up with the nádivka.
  7. Bake for 30 minutes until firm and golden brown.
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