Truffle Bread Pudding Recipe
sumac soubise | cipollini | tobacco-smoked demi
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Ingredients
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Truffle Bread Pudding
Sumac Soubise
Cipollini Onions
Tobacco-Smoked Demi
Method
Truffle Bread Pudding
- 1
Prepare the Bread
Preheat the oven to 350°F (175°C). Cut the brioche bread into cubes and spread them in a single layer on a baking sheet. Toast in the oven for about 10 minutes until slightly golden.
- 2
Make the Custard
In a large mixing bowl, whisk together the heavy cream, milk, eggs, sugar, vanilla extract, truffle oil, and salt until well combined.
- 3
Combine and Soak
Add the toasted bread cubes to the custard mixture and gently fold to ensure all pieces are coated. Let it soak for at least 30 minutes.
- 4
Bake
Pour the mixture into a greased baking dish. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- 5
Garnish (Optional)
If using fresh truffles, shave them over the top of the bread pudding just before serving.
Sumac Soubise
- 6
- 7
Add Cream and Seasoning
Stir in the heavy cream, sumac, and salt. Cook for another 5 minutes until slightly thickened. Blend until smooth in a blender or with an immersion blender.
Cipollini Onions
- 8
- 9
Tobacco-Smoked Demi
- 10
Combine Ingredients
In a saucepan, combine the beef stock, red wine, smoked paprika, salt, and black pepper.
- 11
Simmer and Reduce
Bring to a simmer over medium heat and reduce until thickened, about 20 minutes. Stir in the butter until melted and incorporated.