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.
Soak the dried ceps in
Bring the milk to a simmer in a pan and add the onion, cloves, bay leaf and the drained ceps. Remove from the heat and allow to cool. Add the soaking liquid, then strain into a bowl containing the beaten egg yolks, eggs and cream. Season the custard with salt and pepper.
Meanwhile, heat a pan with a film of olive oil and brown the radicchio well. Add the sugar and lemon juice and quickly evaporate before adding the wine. Let the radicchio braise gently for 15 minutes.
Turn the bread puddings out onto individual plates, surrounding them with radicchio and its cooking juices.
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