Brussels Pudding: A Delicious & Easy Recipe

Brussels Pudding: Prepare to be amazed! This isn’t your average, run-of-the-mill dessert. Forget everything you think you know about pudding because this creamy, dreamy concoction is about to redefine your understanding of what a truly decadent treat can be. Have you ever wondered how to elevate a simple dessert into something truly extraordinary? Well, look no further!

While the exact origins of Brussels Pudding are shrouded in a bit of mystery, similar creamy desserts have been enjoyed throughout Europe for centuries. Think of it as a close cousin to the classic custard, but with a unique twist that sets it apart. It’s a dish that whispers of old-world charm and culinary innovation.

What makes this pudding so irresistible? It’s the perfect balance of rich, velvety texture and a subtle sweetness that dances on your tongue. People adore it because it’s comforting, elegant, and surprisingly easy to make. Whether you’re looking for a show-stopping dessert for a special occasion or simply craving a little indulgence, this Brussels Pudding recipe is guaranteed to satisfy. Plus, it’s a fantastic make-ahead dessert, leaving you more time to enjoy the company of your guests. Let’s dive in and discover the secrets to creating this unforgettable pudding!

Ingredients:

• 1 kg Brussels sprouts, trimmed and halved (or quartered if large)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 100g pancetta or bacon, diced
• 100g butter
• 200g stale bread, crusts removed, cubed
• 250ml milk
• 3 large eggs, beaten
• 100g grated Gruyère cheese (or mature cheddar)
• 50g grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• 1 tsp ground nutmeg
• Salt and freshly ground black pepper to taste
• Olive oil for greasing

Preparing the Brussels Sprouts:

1. Blanch the Brussels sprouts: Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 5-7 minutes, or until they are slightly tender but still have a bit of bite. This step is crucial because it helps to mellow out the bitterness of the sprouts and ensures they cook evenly in the pudding.
2. Drain and cool: Drain the Brussels sprouts immediately and plunge them into a bowl of ice water to stop the cooking process. This will also help them retain their vibrant green color. Once cooled, drain them well and set aside.
3. Roughly chop: Once the Brussels sprouts are cool enough to handle, roughly chop them. You don’t want them to be too finely chopped, as you want to retain some texture in the final pudding.

Sautéing the Aromatics and Pancetta:

1. Sauté the onion and garlic: In a large skillet or frying pan, melt 50g of the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Be careful not to brown the onion, as you want it to be sweet and flavorful. Add the minced garlic and cook for another minute until fragrant.
2. Cook the pancetta: Add the diced pancetta or bacon to the skillet and cook until crispy and golden brown. The rendered fat from the pancetta will add a delicious savory flavor to the pudding. If you’re using bacon, you may need to drain off some of the excess fat.
3. Combine with Brussels sprouts: Add the chopped Brussels sprouts to the skillet with the onion, garlic, and pancetta. Season with salt, pepper, and nutmeg. Cook for another 5-7 minutes, stirring occasionally, until the Brussels sprouts are heated through and slightly softened.
4. Remove from heat: Take the skillet off the heat and set aside to cool slightly.

Preparing the Bread and Cheese Mixture:

1. Soak the bread: In a large bowl, combine the cubed stale bread with the milk. Let it soak for about 10-15 minutes, or until the bread is softened and has absorbed most of the milk. This will help to create a moist and tender pudding.
2. Mash the bread: Use a fork to mash the soaked bread into a rough paste. You don’t want it to be completely smooth, but you should break up any large chunks.
3. Add the eggs: Beat the eggs lightly and add them to the bread mixture. Stir well to combine.
4. Incorporate the cheese: Add the grated Gruyère and Parmesan cheese to the bread and egg mixture. Stir well to distribute the cheese evenly. The Gruyère will add a nutty and slightly sweet flavor, while the Parmesan will provide a salty and savory element.
5. Add thyme: Stir in the fresh thyme leaves. The thyme will add a lovely herbaceous aroma and flavor to the pudding.

Assembling and Baking the Pudding:

1. Preheat the oven: Preheat your oven to 180°C (350°F).
2. Grease the baking dish: Grease a 2-liter baking dish with olive oil or the remaining butter. Make sure to grease the bottom and sides of the dish to prevent the pudding from sticking.
3. Combine the mixtures: Add the Brussels sprouts mixture from the skillet to the bread and cheese mixture in the bowl. Stir well to combine all the ingredients thoroughly. Make sure everything is evenly distributed.
4. Pour into baking dish: Pour the mixture into the prepared baking dish and spread it out evenly.
5. Dot with butter: Dot the top of the pudding with the remaining 50g of butter, cut into small pieces. This will help to create a golden brown and crispy crust.
6. Bake: Bake in the preheated oven for 30-40 minutes, or until the pudding is golden brown and set. A knife inserted into the center should come out clean. If the top starts to brown too quickly, you can loosely cover the dish with foil for the last 10-15 minutes of baking.
7. Rest: Remove the pudding from the oven and let it rest for 10-15 minutes before serving. This will allow the pudding to set up slightly and make it easier to slice.

Serving Suggestions:

This Brussels sprouts pudding is delicious served warm as a side dish or as a vegetarian main course. It pairs well with roasted meats, poultry, or fish. You can also serve it with a dollop of crème fraîche or sour cream for added richness. For a festive touch, garnish with a sprinkle of fresh thyme leaves or a drizzle of balsamic glaze.

Variations:

• Add nuts: For added texture and flavor, you can add toasted walnuts or pecans to the pudding.
• Use different cheese: Feel free to experiment with different types of cheese, such as Fontina, Gouda, or even a blue cheese for a bolder flavor.
• Make it gluten-free: Use gluten-free bread and ensure all other ingredients are gluten-free.
• Spice it up: Add a pinch of red pepper flakes for a touch of heat.
• Add sausage: For a heartier pudding, add cooked and crumbled sausage to the mixture.

Tips for Success:

• Don’t overcook the Brussels sprouts: Blanching them briefly is key to preventing them from becoming mushy.
• Use stale bread: Stale bread absorbs the milk better and helps to create a more cohesive pudding.
• Don’t skip the resting time: Letting the pudding rest before serving allows it to set up properly and makes it easier to slice.
• Adjust seasoning to taste: Be sure to taste the mixture before baking and adjust the seasoning as needed.

Storage:

Leftover Brussels sprouts pudding can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Conclusion:

So there you have it! This Brussels pudding recipe is truly a must-try, and I’m confident it will become a new favorite in your household. It’s not just about using up those often-overlooked Brussels sprouts; it’s about transforming them into something surprisingly delicious and comforting. The creamy texture, the subtle sweetness, and the hint of nutmeg create a symphony of flavors that will tantalize your taste buds. Forget everything you thought you knew about Brussels sprouts – this pudding will change your mind! Why is it a must-try? Because it’s unexpected, it’s easy to make, and it’s a fantastic way to sneak some extra vegetables into your diet without sacrificing flavor. Plus, it’s a conversation starter! Imagine serving this at your next dinner party – your guests will be intrigued and delighted by this unique and flavorful dish.

Serving Suggestions and Variations:

The possibilities are endless when it comes to serving this delightful Brussels pudding. For a simple yet elegant presentation, serve it warm in individual ramekins, garnished with a sprinkle of freshly grated nutmeg and a sprig of parsley. It makes a wonderful side dish for roasted chicken, pork, or even a hearty vegetarian main course like lentil loaf. But don’t stop there! Feel free to experiment with variations to suit your own taste preferences. * For a richer flavor: Add a tablespoon or two of crème fraîche or sour cream to the pudding mixture before baking. * For a cheesy twist: Stir in a half cup of grated Gruyere or Parmesan cheese. The cheese will melt into the pudding, adding a savory and nutty dimension. * For a spicier kick: Add a pinch of red pepper flakes or a dash of hot sauce to the mixture. * For a sweeter touch: Drizzle a little maple syrup or honey over the top before serving. * For a vegan option: Substitute the milk with unsweetened almond milk or soy milk, and use a vegan butter alternative. You can also replace the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes to thicken). You can also get creative with the toppings. Toasted breadcrumbs, crispy bacon bits, or caramelized onions would all be delicious additions. I personally love adding a sprinkle of toasted pecans for a bit of crunch and nutty flavor. Don’t be afraid to make this recipe your own! That’s the beauty of cooking – it’s all about experimenting and finding what you love.

Share Your Experience!

I truly believe you’ll love this Brussels pudding as much as I do. It’s a dish that’s both comforting and sophisticated, and it’s sure to impress your family and friends. So, what are you waiting for? Head to your kitchen, gather your ingredients, and give this recipe a try. I’m so excited for you to experience the magic of transforming humble Brussels sprouts into a culinary masterpiece. And most importantly, please share your experience with me! I’d love to hear how it turned out, what variations you tried, and what your family and friends thought. You can leave a comment below, tag me on social media, or send me an email. I can’t wait to see your creations! Happy cooking, and enjoy every delicious bite of your homemade Brussels pudding!

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