Savoury Brioche Bread Pudding with Walnut Ketchup Recipe - Great British Chefs

Ingredients

• 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
• 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
• 1 knob of butter
• 1 Tunworth cheese