Bread Pudding with Ceps and Radicchio

Name: Bread Pudding with Ceps and Radicchio
Yield: Serves eight
Cuisine: United Kingdom
Ingredients: 300 ml (10 fl oz) (double) cream; ½ onion or 1 large shallot, peeled and finely diced; 200 ml (7 fl oz) milk; 4 cloves; 250 ml (9 fl oz) light red wine; 125 g (4½ oz) crustless, day-old (or older) sourdough bread, cut into 1cm (½in) cubes; 1 teaspoon golden caster sugar; 2 heads radicchio di Treviso tardive, leaves separated; olive oil, for cooking; juice of 1 lemons; 3 whole eggs; 250 g (9 oz) chestnut or similar mushrooms, cut into 5mm (¼in) thick slices; 3 egg yolks, beaten; 1 bay leaf; 50 g (1¾ oz) butter, softened; salt and freshly-milled pepper; 50 g (1¾ oz) dried ceps (porcini)

Preparation info

Serves
eight

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

I have made these, restaurant-style, in individual portions. However, the pudding could be baked in a deep ceramic dish and spooned out at the table. I would not recommend a large pudding shape, however, as it would take an age to cook and not hold its shape when cut.

Ingredients

50 g (1¾ oz) dried ceps (porcini)
200 ml (7

Europe
United Kingdom
Dessert
Vegetarian
England
December

Method

Soak the dried ceps in 100 ml (3 1/2 fl oz) of tepid water for 30 minutes, then drain, also reserving the soaking liquid.

Bring the milk to a simmer in a pan and add the onion, cloves, bay leaf and