A decadent and savoury take on classic bread & butter pudding. It is served alongside perfectly cooked pork schnitzel and is accompanied by a dressed green leaf & tomato salad drizzled with a sweet balsamic reduction.
Truffle Bread Pudding & Pork
Truffle Bread Pudding & Pork
with hazelnuts, leeks & fresh thyme
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Balsamic Reduction
- Fresh Cream
- Fresh Thyme
- Green Leaves
- Hazelnuts
- Italian-style Hard Cheese
- Leeks
- Pork Schnitzel (without crumb)
- Schoon Burger Bun
- Schoon Burger Buns
- Tomato
- Tomatoes
- Truffle Oil
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Egg/s
- Butter
SOAK IT UP
Preheat the oven to 200°C. Remove 10g of butter from the fridge and set aside to soften. Thoroughly rinse the halved Leeks and roughly slice. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced leeks and fry for 2-3 minutes until soft, shifting frequently. Set aside. In a large bowl, add the cream, 1 egg, the softened butter, the grated cheese, and ½ the chopped thyme. Whisk until fully combined. Once combined, add ¾ of the truffle oil, the bun chunks and the cooked leeks. Mix until fully combined. Season to taste and set aside to soak for at least 10 minutes.
HAZELNUT BUTTER
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil and 20g of butter. Once foaming, add the halved Hazelnuts and the remaining thyme, and cook for 2 minutes until the butter has browned slightly. Remove from the pan on completion.
HEY PUDDIN’!
Lightly grease an oven-proof dish and pour in the soaked pudding mixture. Pour the hazelnut butter over the bread pudding. Cover the pudding with tinfoil and pop in the hot oven. Cook for 30-35 minutes until puffed up and starting to caramelise. When the pudding has 15 minutes remaining, remove the foil and return to the oven. On completion, it should be browned and fully set. Set aside to cool for 5 minutes.
PERFECT Pork
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzel for 30-60 seconds per side until golden and cooked through. In the final minute, use a knob of butter to baste the schnitzel. Remove from the pan on completion and season.
FRESH START
In a salad bowl, combine the rinsed green leaves, the quartered Tomato, a drizzle of oil, the balsamic reduction, the cheese ribbons, and seasoning.
PUDDING FOR DINNER
Plate up the Pork schnitzel and side with the lush bread pudding. Drizzle over the remaining truffle oil. Serve the fresh salad alongside and get ready to indulge!
SOAK IT UP
Preheat the oven to 200°C. Remove 20g of butter from the fridge and set aside to soften. Thoroughly rinse the halved Leeks and roughly slice. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced leeks and fry for 2-3 minutes until soft, shifting frequently. Set aside. In a large bowl, add the cream, 1 egg, the softened butter, the grated cheese, and ½ the chopped thyme. Whisk until fully combined. Once combined, add ¾ of the truffle oil, the bun chunks and the cooked leeks. Mix until fully combined. Season to taste and set aside to soak for at least 10 minutes.
HAZELNUT BUTTER
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil and 40g of butter. Once foaming, add the halved Hazelnuts and the remaining thyme, and cook for 2 minutes until the butter has browned slightly. Remove from the pan on completion.
HEY PUDDIN’!
Lightly grease an oven-proof dish and pour in the soaked pudding mixture. Pour the hazelnut butter over the bread pudding. Cover the pudding with tinfoil and pop in the hot oven. Cook for 35-40 minutes until puffed up and starting to caramelise. When the pudding has 15 minutes remaining, remove the foil and return to the oven. On completion, it should be browned and fully set. Set aside to cool for 5 minutes.
PERFECT Pork
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. In the final minute, use a knob of butter to baste the schnitzels. Remove from the pan on completion and season.
FRESH START
In a salad bowl, combine the rinsed green leaves, the quartered Tomato, a drizzle of oil, the balsamic reduction, the cheese ribbons, and seasoning.
PUDDING FOR DINNER
Plate up the Pork schnitzel and side with the lush bread pudding. Drizzle over the remaining truffle oil. Serve the fresh salad alongside and get ready to indulge!
SOAK IT UP
Preheat the oven to 200°C. Remove 30g of butter from the fridge and set aside to soften. Thoroughly rinse the halved Leeks and roughly slice. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced leeks and fry for 3-4 minutes until soft, shifting frequently. Set aside. In a large bowl, add the cream, 2 eggs, the softened butter, the grated cheese, and ½ the chopped thyme. Whisk until fully combined. Once combined, add ¾ of the truffle oil, the bun chunks and the cooked leeks. Mix until fully combined. Season to taste and set aside to soak for at least 10 minutes.
HAZELNUT BUTTER
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil and 60g of butter. Once foaming, add the halved Hazelnuts and the remaining thyme, and cook for 2 minutes until the butter has browned slightly. Remove from the pan on completion.
HEY PUDDIN’!
Lightly grease an oven-proof dish and pour in the soaked pudding mixture. Pour the hazelnut butter over the bread pudding. Cover the pudding with tinfoil and pop in the hot oven. Cook for 45-50 minutes until puffed up and starting to caramelise. When the pudding has 15 minutes remaining, remove the foil and return to the oven. On completion, it should be browned and fully set. Set aside to cool for 5 minutes.
PERFECT Pork
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. You might have to do this step in batches. In the final minute, use a knob of butter to baste the schnitzels. Remove from the pan on completion and season.
FRESH START
In a salad bowl, combine the rinsed green leaves, the quartered Tomato, a drizzle of oil, the balsamic reduction, the cheese ribbons, and seasoning.
PUDDING FOR DINNER
Plate up the Pork schnitzel and side with the lush bread pudding. Drizzle over the remaining truffle oil. Serve the fresh salad alongside and get ready to indulge!
SOAK IT UP
Preheat the oven to 200°C. Remove 40g of butter from the fridge and set aside to soften. Thoroughly rinse the halved Leeks and roughly slice. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced leeks and fry for 3-4 minutes until soft, shifting frequently. Set aside. In a large bowl, add the cream, 2 eggs, the softened butter, the grated cheese, and ½ the chopped thyme. Whisk until fully combined. Once combined, add ¾ of the truffle oil, the bun chunks and the cooked leeks. Mix until fully combined. Season to taste and set aside to soak for at least 10 minutes.
HAZELNUT BUTTER
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil and 80g of butter. Once foaming, add the halved Hazelnuts and the remaining thyme, and cook for 2 minutes until the butter has browned slightly. Remove from the pan on completion.
HEY PUDDIN’!
Lightly grease an oven-proof dish and pour in the soaked pudding mixture. Pour the hazelnut butter over the bread pudding. Cover the pudding with tinfoil and pop in the hot oven. Cook for 45-50 minutes until puffed up and starting to caramelise. When the pudding has 15 minutes remaining, remove the foil and return to the oven. On completion, it should be browned and fully set. Set aside to cool for 5 minutes.
PERFECT Pork
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. You might have to do this step in batches. In the final minute, use a knob of butter to baste the schnitzels. Remove from the pan on completion and season.
FRESH START
In a salad bowl, combine the rinsed green leaves, the quartered Tomato, a drizzle of oil, the balsamic reduction, the cheese ribbons, and seasoning.
PUDDING FOR DINNER
Plate up the Pork schnitzel and side with the lush bread pudding. Drizzle over the remaining truffle oil. Serve the fresh salad alongside and get ready to indulge!
Frequently Asked Questions
What is the preparation time for Truffle Bread Pudding & Pork?
The preparation time for Truffle Bread Pudding & Pork with hazelnuts, leeks & fresh thyme is between 30 and 45 minutes.
What is the total time required to make Truffle Bread Pudding & Pork with hazelnuts, leeks & fresh thyme?
The total time required to make Truffle Bread Pudding & Pork with hazelnuts, leeks & fresh thyme is between 40 and 65 minutes.
How many servings does Truffle Bread Pudding & Pork provide?
4 servings
What are the main ingredients in Truffle Bread Pudding & Pork?
Balsamic Reduction, Fresh Cream, Fresh Thyme, Green Leaves, Hazelnuts, Italian-style Hard Cheese, Leeks, Pork Schnitzel (without crumb), Schoon Burger Bun, Schoon Burger Buns, Tomato, Tomatoes, Truffle Oil
What is the nutritional information of Truffle Bread Pudding & Pork?
Calories: 845, Carbs: 73 grams, Fat: grams, Protein: 52.4 grams, Sugar: 22.5 grams, Salt: 43 grams
How do I prepare Truffle Bread Pudding & Pork?
HAZELNUT BUTTER: Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil and 40g of butter. Once foaming, add the halved hazelnuts and the remaining thyme, and cook for 2 minutes until the butter has browned slightly. Remove from the pan on completion. HEY PUDDIN’!: Lightly grease an oven-proof dish and pour in the soaked pudding mixture. Pour the hazelnut butter over the bread pudding. Cover the pudding with tinfoil and pop in the hot oven. Cook for 35-40 minutes until puffed up and starting to caramelise. When the pudding has 15 minutes remaining, remove the foil and return to the oven. On completion, it should be browned and fully set. Set aside to cool for 5 minutes. PERFECT PORK: Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. In the final minute, use a knob of butter to baste the schnitzels. Remove from the pan on completion and season. FRESH START: In a salad bowl, combine the rinsed green leaves, the quartered tomato, a drizzle of oil, the balsamic reduction, the cheese ribbons, and seasoning. PUDDING FOR DINNER: Plate up the pork schnitzel and side with the lush bread pudding. Drizzle over the remaining truffle oil. Serve the fresh salad alongside and get ready to indulge! SOAK IT UP: Preheat the oven to 200°C. Remove 20g of butter from the fridge and set aside to soften. Thoroughly rinse the halved leeks and roughly slice. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced leeks and fry for 2-3 minutes until soft, shifting frequently. Set aside. In a large bowl, add the cream, 1 egg, the softened butter, the grated cheese, and ½ the chopped thyme. Whisk until fully combined. Once combined, add ¾ of the truffle oil, the bun chunks and the cooked leeks. Mix until fully combined. Season to taste and set aside to soak for at least 10 minutes.
What should be prepared from my kitchen to make Truffle Bread Pudding & Pork?
Balsamic Reduction, Fresh Cream, Fresh Thyme, Green Leaves, Hazelnuts, Italian-style Hard Cheese, Leeks, Pork Schnitzel (without crumb), Schoon Burger Bun, Schoon Burger Buns, Tomato, Tomatoes, Truffle Oil
How many calories does Truffle Bread Pudding & Pork have?
845 calories
How much fat content does Truffle Bread Pudding & Pork have?
grams
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