Recipes
Whipped Cheese Bread Pudding
4 pers.
15 min
50 min
Ingredients for :
4
people
To make the pudding
6
Slices
Sandwich breads
3
Units
Eggs
33
cl
Milk
2
Pinches
Salt
1
Pinch
Cumin
1
Teaspoon
Curry
For roasted vegetables
4
Units
Carrots with tops
1.5
Units
Onions
1
Dessert spoon
Olive oil
1
Unit
Salad
For the carrot tops pesto
7
g
Walnuts
1.5
Dessert spoons
Olive oil
1.5
cl
Waters
0.5
Units
Lemons
1
Dessert spoon
Mustard
Method :
- Spread the slices of Jacquet bread with butter. Roughly cut them into small squares (about 4x4 cm) and place them in an oven-safe dish.
- Mix the eggs, milk, salt, and spices together. Pour the mixture over the bread pieces. Let it soak for a few minutes, then gently press the bread down little by little.
- Bake for 50 minutes at 190°C (375°F).
- Peel the carrots and onions, cut the carrots in half lengthwise and the onions into eighths. Place them on a baking tray, drizzle with olive oil, and sprinkle with sea salt. Bake for 20-25 minutes at 190°C (375°F), adding them halfway through the bread pudding’s cooking time.
- Blend the tops of 4 carrots with all the pesto ingredients. If it’s too runny, add more tops and nuts. If it’s too thick, adjust with a bit of oil, water, or lemon to your taste.
- Once the pudding is baked, spread it with Madame Loïk whipped cheese, place the roasted vegetables on top, and add crushed nuts (and garlic oil if you have it ).
Paysan Breton tip
Serve it with a green salad for a well-balanced meal.
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