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Porcini Bread and Butter Pudding

A savoury ciabatta pudding layered with rehydrated porcini mushrooms, creamy shallot custard, and melted Pecorino cheese.

BakingVegetarianQuickMushroomsSavoury Pudding

Estimated Nutrition

Per Serving Total
Calories 1125.4 kcals 1125.4 kcals
Carbohydrates 41.6 grams 41.6 grams
Fat 84.1 grams 84.1 grams
Protein 52.8 grams 52.8 grams
Cook Time
12 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
10
g
Butter
for greasing
3
piece
Eggs
free-range
55
ml
Double Cream
50
g
Pecorino
sliced
GrainsCereals
5
slice
Ciabatta
crusts removed
NutsSeeds
2
tsp
Dill
chopped, fresh, for garnish
Other
25
g
Porcini
dried, rehydrated in warm water and finely chopped
Vegetables
0.5
piece
Shallot
finely sliced

Steps

  • Preheat the oven to 200°C.
  • Layer the bread in a small buttered oven dish.
  • Whisk shallot, eggs, cream, and porcini in a bowl.
  • Pour the cream mixture over the bread.
  • Top with Pecorino and bake for 12 minutes until golden.
  • Garnish with chopped dill and serve.