Savoury fennel and bacon bread and butter pudding – Food & Home Magazine
Ingredients - 5ml (1 tsp) butter - 5ml (1 tsp) crushed garlic - 125g streaky bacon, chopped - 80g red onion, diced - 180g fennel bulb, with +-10cm of the stem
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Ingredients
- 5ml (1 tsp) butter
- 5ml (1 tsp) crushed garlic
- 125g streaky bacon, chopped
- 80g red onion, diced
- 180g fennel bulb, with +-10cm of the stem attached, thinly sliced
- 5ml (1 tsp) fresh thyme leaves
- 10ml (2 tsp) fresh chives, finely chopped
- 190g ciabatta
- 115g (½ cup) butter, at room temperature
- 6 eggs
- 250ml (1 cup) fresh cream
- 375ml (1½ cups) milk
- salt
- freshly ground black pepper
- 170ml ( cup) Gruyère, finely grated
- microherbs or fresh basil, to serve
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