Bread Pudding with Ceps and Radicchio


Preparation info

  • Serves


    • Difficulty


Appears in

A Long and Messy Business

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.


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


    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 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.

    Grease eight 125 ml (4 fl oz) ramekins very well with the softened butter and sit a slice of mushroom in the base of each one. Heat a frying pan with a film of olive oil and briefly sauté the fresh mushrooms, seasoning them before draining in a sieve. Add the bread to the mushrooms and distribute evenly among the ramekins. Pour the custard mixture over the top and allow to soak for 30 minutes, occasionally pushing the bread down into the mixture. Preheat the oven to 120°C (250°F, Gas Mark 1/2). Place the ramekins in a roasting tin and carefully pour in enough boiling water to come halfway up their sides. Cover and bake for 35–40 minutes until the custard is set. Allow to settle for 10 minutes before unmoulding.

    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.