Brioche bread and butter pudding with Tunworth and walnut ketchup
This savoury brioche bread and butter pudding recipe makes a delicious starter or cheese course. It's served with a gooey slice of Tunworth cheese and a sweet and sharp walnut ketchup. You can select a different soft cheese such as brie if you are catering for vegetarians. The recipe makes more ketchup than needed, but it keeps well in the fridge and is delicious in a cheese or bacon sandwich.
Dan says: ‘This tends to be our cheese course over the winter months. It’s really rich, satisfying and moreish and works well as a single bite eaten with your fingers, or made slightly bigger and served as a starter. We make our own bread but recommend buying it for this recipe to cut your preparation and cooking time down.’
Ingredients
Metric
Imperial
Bread and butter pudding
- 550ml of double cream
- 4 eggs
- 1 egg yolk
- 1 tsp salt
- 1 pinch of freshly ground white pepper
- 1 loaf of brioche, sliced thinly, with crusts
- 80g of butter, room temperature (you may not need it all)
- 100g of Parmesan, finely grated
Walnut ketchup
- 390g of pickled walnuts, undrained weight (1 jar)
- 1 shallot, sliced
- 1 garlic clove, sliced
- 1 tsp English mustard
- 100g of light brown sugar
- 1 dash of soy sauce
- 1/2 tsp thyme leaves
- 1 bay leaf
To serve
- 1 knob of butter
- 1 Tunworth cheese
Equipment
- Blender
Method
Preheat an oven to 180ºC/gas mark 4. Place the cream, eggs and egg yolk, salt and pepper in a bowl and whisk to incorporate
- 550ml of double cream
- 4 eggs
- 1 egg yolk
- 1 tsp salt
- 1 pinch of freshly ground white pepper
Butter each slice of brioche, then line a small tin with baking paper and grease that with butter. Layer the brioche slices into the tin, sprinkling them with grated Parmesan between each layer. Once all layered, press it down firmly and pour over the custard
- 1 loaf of brioche, sliced thinly, with crusts
- 80g of butter, room temperature (you may not need it all)
- 100g of Parmesan, finely grated
Cover the brioche with another sheet of baking paper and cook for 20 minutes. After this time, remove the top piece of paper and bake for a further 15 minutes until nice and golden. Leave to cool to room temperature, then place a weight on top and leave in the fridge for 45 minutes to cool and compress
To make the walnut ketchup, place all the ingredients in a pan (including all the vinegar from the jar of pickled walnuts) and reduce by half over a medium heat
- 390g of pickled walnuts, undrained weight (1 jar)
- 1 shallot, sliced
- 1 garlic clove, sliced
- 1 tsp English mustard
- 100g of light brown sugar
- 1 dash of soy sauce
- 1/2 tsp thyme leaves
- 1 bay leaf
Once reduced, remove the bay leaf and transfer to a blender. Blitz until smooth, taste and season with salt then pass through a fine sieve. Once cool, transfer to a squeezy bottle or piping bag. Due to the vinegar content, any leftover ketchup should last for months in the fridge
Once the brioche has chilled and set, slice it into batons and fry in a frying pan with a knob of butter until nice and golden on all sides
- 1 knob of butter
To serve, plate the brioche with a slice of room temperature Tunworth cheese and some dots of walnut ketchup
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