Savoury fennel and bacon bread and butter pudding

May 6, 2016 (Last Updated: January 11, 2019)

Savoury fennel and bacon bread and butter pudding

Serves: 4
Cooking Time: 40 mins

Ingredients

  • 5ml (1 tsp) butter
  • 5ml (1 tsp) crushed garlic
  • 125g streaky bacon, chopped
  • 80g red onion, diced
  • 180g fennel bulb, with +-10cm of the stem attached, thinly sliced
  • 5ml (1 tsp) fresh thyme leaves
  • 10ml (2 tsp) fresh chives, finely chopped
  • 190g ciabatta
  • 115g (½ cup) butter, at room temperature
  • 6 eggs
  • 250ml (1 cup) fresh cream
  • 375ml (1½ cups) milk
  • salt and freshly ground black pepper, to taste
  • 170ml ( cup) Gruyère, finely grated
  • microherbs or fresh basil, to serve

Instructions

1

Preheat the oven to 180°C.

2

Heat a pan over medium heat. Add the butter, garlic, bacon and onion, and fry until crisp and golden, about 5 minutes.

3

Add the fennel together with the thyme and turn the heat up slightly in order for the fennel to caramelise and turn golden.

4

Fry until the fennel is tender, 10 – 15 minutes. Take the mixture off the heat and stir in the chives.

5

Cut the ciabatta into thick slices (about 2cm thick). Butter each slice and cut the bread into bite-size chunks. Add the bread to the fennel mixture and turn it all out into a 25 x 30cm ovenproof dish.

6

Whisk the eggs, cream and milk together, and season. Pour the egg mixture over the bread and fennel mixture, and place in the oven.

7

Cook for 20 minutes and sprinkle the cheese on top. Place back in the oven until the cheese has melted and the eggs have set.

8

Scatter microherbs or basil on top and serve immediately.

Notes

For a vegetarian alternative, leave out the bacon and replace with fried mushrooms or roasted butternut.

 

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