Jill's Recipe: Savoury Brioche Bun Pudding

The recipe follows the food combining way of eating and is a starch dish. It’s a brilliant way of using up buns left over from a BBQ or bread slices lying around! Vegetarian and easily gluten free and vegan by using substitutes.

Ingredients:

6 Brioche Buns – halved and toasted

450g onions – thinly sliced

2 tbsp olive oil

1 vegetable stock cube

1 tbsp soy sauce

100g cream cheese

4 garlic cloves

1 tbsp fresh thyme

1 tbsp fresh oregano

1 tbsp fresh parsley

150ml double cream

3 large egg yolks

Salt and pepper

Method:

Heat oven to 190 fan or equivalent

Heat the oil in a large pan, add the onions and cook until soft. Stir in the stock and soy sauce and leave it to cool.

Cut the halved buns into quarters then mix the cream with the garlic and herbs and spread onto the buns.

Arrange half of the buns into a greased 1 litre shallow dish and layer with the onion mixture.

Repeat with the remaining buns.

Put the cream into a bowl with the egg yolks whisk together then make up to one pint with cold water and season to taste.

Pour this mixture over the buns leave to soak in for 10 minutes.

Bake uncovered in the oven for 40 minutes or until brown and crunchy.

I serve this with a handful of mushrooms gently sauteed in a bit of butter with a bit of double cream and seasoning added, though it is delicious served on its own with a small side salad.

If using dried herbs reduce the amount to 2 tsps.