Truffled parsnip & brioche pudding with hazelnut & thyme butter recipe | Good Food
This decadent, savoury take on the classic bread & butter pudding can be served as a vegetarian centrepiece, or an indulgent side dish
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Ingredients
- 300g parsnips peeled and cut into small chunks
- 1 tbsp olive oil plus extra for greasing
- 350ml double cream
- 3 large eggs beaten
- 85g unsalted butter softened
- 100g vegetarian-style parmesan grated
- 1 tbsp picked thyme leaves plus extra to serve
- 2 tbsp good-quality white truffle oil plus extra to drizzle
- 300g brioche loaf, cut into small chunks
- 25g blanched hazelnuts halved
- 1 small black truffle thinly sliced (optional)
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