Porcini Bread and Butter Pudding

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

Baking Vegetarian Quick Mushrooms Savoury Pudding

Estimated Nutrition

Calories

1125.4

kcal / serving

1125.4 kcal total

Carbs

41.6g

per serving

41.6 g total

Fat

84.1g

per serving

84.1 g total

Protein

52.8g

per serving

52.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

for greasing

piece

Egg

free-range

Double Cream

Pecorino

sliced

GrainsCereals

slice

Ciabatta

crusts removed

NutsSeeds

tsp

Dill

chopped, fresh, for garnish

Other

Porcini

dried, rehydrated in warm water and finely chopped

Vegetables

0.5

piece

Shallot

finely sliced

Method

Whisk shallot, eggs, cream, and porcini in a bowl.

Preheat the oven to 200°C.

Layer the bread in a small buttered oven dish.

Top with Pecorino and bake for 12 minutes until golden.

Pour the cream mixture over the bread.

Garnish with chopped dill and serve.