This decadent, savoury take on the classic bread & butter pudding can be served as a vegetarian centrepiece, or an indulgent side dish
Provided by Ben Tish
Categories Dinner, Lunch, Main course, Supper
Time 2h15m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the parsnips on a baking tray, drizzle with the olive oil, season well and roast for 30 mins or until tender and nicely caramelised. Reduce the temperature to 180C/160C fan/gas 4.
- In a large bowl, whisk together the cream, eggs, half the butter, half the cheese and half the thyme. Season well, then add the truffle oil, brioche and parsnips, and leave for 10 mins.
- Lightly oil a medium baking dish and tip in the soaked brioche mixture. Heat the remaining butter in a shallow pan and cook until the butter turns brown. Add the hazelnuts and remaining thyme and cook for 2 mins before spooning over the top of the pudding. Cover the dish with foil, and cook in the oven for around 50 mins until puffed up and starting to caramelise. Remove the foil, sprinkle with the remaining cheese and place back in the oven for 15 mins to brown fully. Scatter over the black truffle, if using, add an extra drizzle of truffle oil, the extra thyme and serve.
Nutrition Facts : Calories 1221 calories, Fat 103 grams fat, SaturatedFat 53 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 1.5 milligram of sodium
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