Savory Cauliflower & Brioche Bread Pudding
Indulge in this delightful Savory Cauliflower & Brioche Bread Pudding – a comforting and rich dish that marries the earthiness of cauliflower with the buttery sweetness of brioche. This dish is perfect for brunch or as a side for dinner, showcasing two stunning varieties of cauliflower, vibrant and nutrient-packed. With layers of flavor from sautéed celery, leek, and garlic, along with creamy Gruyère cheese and a subtle kick from Tabasco, this recipe is sure to impress. Bake it to golden perfection for a warm, hearty dish that's both satisfying and unique.
N/A
Servings
533
Calories
18
Ingredients
Ingredients
white cauliflower
1 head (cut into small florets)
orange cauliflower
1 head (cut into small florets (or substitute with white))
celery
1/2 cup (finely diced)
leek
1/2 cup (finely diced)
garlic
2 tablespoons (finely chopped)
vegetable oil
3 tablespoons (for sautéing)
salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
milk
2 cups (for custard)
heavy cream
2 cups (for custard)
whole eggs
4 (for custard)
egg yolks
4 (for custard)
Gruyère cheese
2 ounces (grated)
day-old brioche bread
10 slices (crusts removed and medium diced)
Tabasco sauce
to taste (for seasoning)
fresh lemon juice
to taste (for seasoning)
fresh nutmeg
to taste (for seasoning)
nonstick cooking spray
as needed (to grease baking pan)
Instructions
1
Begin by blanching the white and orange cauliflower florets. Prepare a large pot of salted boiling water and add the florets in small batches. Once tender, shock them in a bowl of ice water to halt cooking. Drain well and set aside.
2
In a sauté pan over low heat, combine vegetable oil with finely diced celery, leek, and chopped garlic. Cook gently until softened and translucent, about 5-7 minutes. Season lightly with salt and black pepper. Remove from heat and allow to cool slightly.
3
Preheat your oven to 300°F (150°C). In a large mixing bowl, whisk together the milk, heavy cream, whole eggs, and egg yolks until well combined.
4
Using a Microplane, grate the Gruyère cheese into the mixing bowl. Add the blanched cauliflower and the sautéed vegetable mixture, folding gently to combine. Incorporate the medium-diced brioche bread, ensuring the ratio favors the vegetables.
5
Let the mixture rest in the refrigerator for about 20 minutes to allow the bread to absorb some of the custard.
6
After resting, season the mixture with additional salt, cracked black pepper, Tabasco sauce, fresh lemon juice, and freshly grated nutmeg to taste.
7
Prepare an 8-by-11-inch Pyrex baking dish by spraying it with nonstick cooking spray and lining it with parchment paper for easy removal.
8
Pour the bread pudding mixture evenly into the prepared baking dish, spreading it out with a spatula. Cover the dish with aluminum foil to retain moisture.
9
Bake in the preheated oven for approximately 30 minutes, or until the center is set. Remove the foil and bake for an additional 10 minutes, or until the top is lightly browned and slightly crisp.
10
Allow to cool for a few minutes before slicing into squares. Serve warm and enjoy your savory delight!
Nutrition Information
40g
Fat
32g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Cauliflower & Brioche Bread Pudding?
It is a comforting and rich dish that combines earthy cauliflower with buttery brioche bread in a savory custard base.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it uses vegetables, bread, cheese, and eggs without any meat products.
What types of cauliflower are used in this dish?
The recipe calls for both white and orange cauliflower to provide vibrant color and nutrient-packed variety.
Can I substitute the orange cauliflower?
Yes, if orange cauliflower is unavailable, you can substitute it with more white cauliflower.
How should the cauliflower be prepared?
The cauliflower should be cut into small florets and blanched in salted boiling water before being shocked in ice water.
What vegetables are sautéed for the flavor base?
The recipe uses finely diced celery, leek, and chopped garlic sautéed in vegetable oil until softened.
What kind of bread is required for this recipe?
The recipe specifically uses day-old brioche bread with the crusts removed and medium-diced.
What ingredients make up the custard?
The custard consists of milk, heavy cream, four whole eggs, and four egg yolks whisked together.
What type of cheese is used in this bread pudding?
The recipe uses two ounces of grated Gruyère cheese for a rich, nutty flavor.
At what temperature should the oven be preheated?
The oven should be preheated to 300°F (150°C).
Why do I need to let the mixture rest in the refrigerator?
Resting the mixture for 20 minutes allows the brioche bread to absorb the custard, ensuring a better texture.
What seasonings are added before baking?
The mixture is seasoned with salt, cracked black pepper, Tabasco sauce, fresh lemon juice, and freshly grated nutmeg.
What size baking dish is recommended?
An 8-by-11-inch Pyrex baking dish is recommended for this recipe.
How do I prevent the pudding from sticking to the pan?
Spray the dish with nonstick cooking spray and line it with parchment paper for easy removal.
Should I cover the dish while baking?
Yes, cover the dish with aluminum foil for the first 30 minutes of baking to retain moisture.
How long is the total baking time?
The total baking time is approximately 40 minutes: 30 minutes covered and 10 minutes uncovered.
How do I know when the bread pudding is finished cooking?
The center should be set, and the top should be lightly browned and slightly crisp.
How many calories are in this dish?
One serving of this bread pudding contains approximately 533 calories.
What is the fat content of this recipe?
This dish contains 40 grams of fat per serving.
How many grams of protein are in a serving?
Each serving provides 8 grams of protein.
What is the carbohydrate count for this recipe?
There are 32 grams of carbohydrates per serving.
What gives this dish its subtle spicy kick?
A splash of Tabasco sauce is added to the mixture to provide a gentle heat.
Can I serve this dish for breakfast or brunch?
Absolutely, it is categorized as an excellent choice for brunch or as a side for dinner.
Why is blanching the cauliflower necessary?
Blanching ensures the cauliflower is tender and retains its color before it is baked into the pudding.
What should the ratio of bread to vegetables look like?
The ratio should favor the vegetables over the brioche bread for a more savory, produce-forward dish.
How should I serve the finished product?
Allow it to cool for a few minutes, then slice into squares and serve warm.
Is fresh nutmeg better than ground nutmeg?
The recipe recommends freshly grated nutmeg for the best flavor profile.
Does the recipe require the crusts to be removed from the brioche?
Yes, the recipe specifies that the crusts should be removed before dicing the bread.
How many whole eggs and egg yolks are needed?
You will need 4 whole eggs and an additional 4 egg yolks for the custard.
What is the primary flavor profile of this bread pudding?
It is savory and rich, featuring buttery brioche, earthy cauliflower, and nutty Gruyère cheese.