It does sound a tad confusing, but this pudding is really a wonderful combination of textures and flavours. Not too sweet, it has the consistency of a bread pudding with the bites of the savoury turkey, smoked duck breast that is thinly sliced, or any other favourite meat bacon to enhance the experience. Thinly sliced cooked sausages may work just as well.
It is a pudding. Do not allow it to overcook or bake on a high heat. You simply need to gently set it.
|Gently baked Savoury and Sweet Pudding|
|Prepare the bowl with the brioche rolls|
|Squeeze all the meat filled brioche buns as tightly as possible.|
8-10 brioche rolls
350 g/12oz smoked meat rashers like turkey bacon
2 cups half and half
2 cups whole fat milk
1/2 cup maple syrup or golden syrup
1/4 tsp salt flakes
1/2 tsp cinnamon
1/2 tsp freshly scraped nutmeg
1 tsp demerara sugar
Snip the turkey bacon into large pieces. Pan fry them until cooked through.
Take each of the brioche rolls, slit them open and put the meat into them. Stuff each one into the dish.
In a bowl, mix the creamy milk, syrup, eggs, salt, cinnamon, and nutmeg. Pour into the baking dish over the prepared brioche.
Press it down with a fork to submerge the bread into the liquid.
Allow it to stand for 2 hours.
Sprinkle with demerara sugar.
Bake in a preheated oven at 140 C|300 F for 30 minutes. Turn the oven off and allow it to set for another 30 minutes.
It is best not to reheat this pudding.
Allow it to stand at room temperature and not in the fridge, as it will cook evenly and set gently.
Do not try to speed the process by raising the oven temperature. It must not boil.
You can use 1 cup of full cream/whipping cream and 3 cups of whole milk if half and half is not available.
The demerara sugar will give a golden brown crunch on the top.
Smoked duck breast, salami, prosciutto, smoked Montreal beef, smoked hunters' beef, and any other flavourful meat that is preferably smoked and sliced will work for this pudding.
The addition of a handful of nuts for the crunch may work well too.
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.