Five-year-old Ontario Cheddar,
Truffle and Brioche Pudding
Suggested wine pairing
Reserve Cabernet Sauvignon

Yield: 8-10 pudding
300		gr day-old brioche, ½ inch diced
100		gr aged cheddar, ¼ inch diced
2		large whole eggs
200		ml whipping cream
1		small black truffle (optional) or 1 tsp of truffle oil
3		green onions sliced
1		small white onion diced
1		tbsp butter

Method:

• Melt butter & add diced onions.
• Over medium heat, sauté until onion is tender.
• In a large mixing bowl, add diced brioche, sautéed onions, diced cheddar,
  sliced green onions and chopped truffle.
• Bring whipping cream to boil & remove from heat.
• In a separate bowl, beat eggs and pour hot whipping cream slowly into eggs to make a custard.
• Pour custard over contents of large mixing bowl and combine.
• Season with salt and pepper to taste.
• Let stand for 15 minutes.
• Butter eight ramekins.
• Spoon bread pudding mixture into ramekins.
• Pre-heat over to 375º
• Bake bread puddings in a Bain Marie¹ until skewer comes away clean
  (approximately 20-30 minutes).
• Remove, let stand until cool.
• Remove pudding from ramekins and serve.

Serving Suggestions: Serve as an appetizer or serve with any roasted meat,
in particular roasted rack of lamb, leg of lamb or any game meat.

¹A Bain Marie is a hot water bath. Take a roasting tray and fill it part way with boiling water.
Add the ramekins and bake according to instructions.

Recipe by: The Culinary Team
at Mission Hill Family Estate

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