Savoury fennel & bacon bread & butter pudding

This savoury fennel & bacon bread & butter pudding is a delicious twist on a classic, combining crispy bacon, caramelised fennel, and creamy Gruyère for a comforting yet elegant dish.

Savoury fennel & bacon bread & butter pudding
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Serves: 4 Prep Time: 40 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

5 g butter

1 tsp crushed garlic

125 g streaky bacon, chopped

80 g red onion, diced

180 g fennel bulb, with +-10cm of the stem attached, thinly sliced

1 tsp fresh thyme leaves

2 tsp fresh chives, finely chopped

190 g ciabatta

115 g butter, at room temperature

6 eggs

250 ml fresh cream

375 ml milk

Salt and freshly ground black pepper, to taste

70 g Gruyère, finely grated

Micro herbs or fresh basil, to serve

Instructions

Preheat the oven to 180°C.

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

Add the fennel together with the thyme and turn the heat up slightly in order for the fennel to caramelise and turn golden. Fry until the fennel is tender, 10 – 15 minutes. Take the mixture off the heat and stir in the chives.

Cut the ciabatta into thick slices (about 2 cm 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.

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

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.

Scatter micro herbs or basil on top and serve immediately.

Notes

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

Savoury fennel & bacon bread & butter pudding