Sauté the chopped onions in 30 g (!) of butter. Add the milk and let the saffron infuse briefly. Then pour everything over the bread cubes. Cream the remaining 90 g butter with nutmeg and ground white pepper. Gradually stir in the yolks. Beat the egg whites with a pinch of salt until stiff. Mix the sour cream into the bread cubes. Stir in butter, beaten egg whites and horseradish. Season with salt if necessary. Allow the mixture to stand for 10 minutes. Meanwhile, butter small pudding molds and sprinkle with bread crumbs. Loosely fill in the mixture. Bake in a water bath in a hot oven at 200 °C for about 15-20 minutes.
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