Description
Savory Brussels sprouts pudding with pancetta, Gruyère, and Parmesan cheese, perfect as a side or vegetarian main course.
Ingredients
Scale
- 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
Instructions
- 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. Drain immediately and plunge into ice water to stop cooking. Drain well and roughly chop.
- Sauté the aromatics and pancetta: In a large skillet, melt 50g butter over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant. Add pancetta or bacon and cook until crispy. Add chopped Brussels sprouts, salt, pepper, and nutmeg. Cook for 5-7 minutes, stirring occasionally, until heated through and slightly softened. Remove from heat and cool slightly.
- Prepare the bread and cheese mixture: In a large bowl, combine cubed bread with milk. Let soak for 10-15 minutes, or until softened. Mash the bread into a rough paste. Add beaten eggs and stir well. Add Gruyère and Parmesan cheese and stir well. Stir in fresh thyme leaves.
- Assemble and bake the pudding: Preheat oven to 350°F (180°C). Grease a 2-liter baking dish with olive oil or remaining butter. Add the Brussels sprouts mixture to the bread and cheese mixture. Stir well to combine. Pour into the prepared baking dish and spread evenly. Dot the top with the remaining 50g of butter, cut into small pieces. Bake for 30-40 minutes, or until 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.
- Rest: Remove from oven and let rest for 10-15 minutes before serving.
Notes
- Don’t overcook the Brussels sprouts; blanching them briefly is key.
- Use stale bread for better milk absorption.
- Let the pudding rest before serving to allow it to set up properly.
- Adjust seasoning to taste before baking.
- Serve warm as a side dish or vegetarian main course. Pairs well with roasted meats, poultry, or fish.
- Garnish with fresh thyme or balsamic glaze.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes