GORGONZOLA BRIOCHE PUDDING

LARD “Le Fondant”

Everyone’s tasted an eggy brioche pudding before. This savoury version, mouthwatering and hearty, offers an original twist on a classic. If Gorgonzola is too strong for you, you can adapt this recipe to include your choice of cheese, as long as it melts easily.

SEE MORE LARD “Le Fondant”

Preparation : 1 min

Baking : 15 min

Serves 4

SUBLIM’ “Le Fondant” lard: 1-2 tablespoons

Brioche: ½ approx. 300 g

Egg: 2

Milk: 15 cl

Gorgonzola: 200 g

Button mushrooms: 4

Pancetta: 8 thin slices

Walnut: 60 g

Salt,

pepper

Ustensils

whisk

frying pan

Préparation

Whisk the eggs with the milk;
Lightly season with salt and pepper;
Cut the brioche into 4 very thick slices (with a more or less rectangular shape): 4 to 5 cm;
Dip the brioche pieces into the egg/milk mixture, coating them on all sides;
Heat a tablespoon of Sublim’ “Le Fondant” lard in a frying pan over a medium heat, then cook the brioche pieces on all sides, turning them as soon as they start to colour (approx. 5 minutes). Set aside the pieces on a plate or serving platter, then spread the gorgonzola generously over the top;
You can keep the brioches in the oven at 80 °C while you finish preparing the other ingredients;
In the same pan, fry the slices of pancetta until golden and crispy (2 min);
To serve: spread the crispy pancetta, the very finely sliced raw mushrooms
(carpaccio style) and a few crushed walnut kernels on top of the dressed brioche.
Dig in!

Suggestion: use brown or golden button mushrooms (there’s no difference between them), as these will be firmer and easier to slice very thinly. They also have a more intense flavour.

flavour creation No. 5