Black Truffle, Leek, Pancetta and Brioche Pudding – Sabato

Ingredients

• 1x 500g brioche loaf
• 50g Martinez pancetta (optional, omit if you want dish to be vegetarian)
• 120g white onion, diced
• 1 small leek, finely sliced (the white and light green parts only)
• 30g garlic, finely chopped
• 2 teaspoons fresh thyme, finely chopped
• 250g Giuliano Tartufi salsa tartufata
• ½ cup Gruyère, grated
• ½ cup Montanari Parmigiano Reggiano, grated
• 4 eggs
• 1 cup of cream
• 1½ cups of milk
• 15ml Pons white truffle infused extra virgin olive oil