A savoury take on a Classic British dessert, this is a lovely dish and a good way to use any leftovers. Served as a smaller portion on its own for a light supper or as a larger portion alongside a seasonal salad as a main course. Recipe to be enjoyed as part of a healthy, active lifestyle.
Philadelphia®, Smoked Bacon & Caramelised Onion Bread & Butter Pudding
- 2h5min
- Serves 8
Main Ingredients:
1 loaf sliced bread (stale bread is fine)
200 g diced smoked bacon
10 g parmesan
Garlic & parsley butter:
85 g softened salted butter
2 cloves garlic
1 handful fresh parsley, finely chopped
Custard:
250 g Philadelphia Original
265 ml whole milk
210 ml double cream
5 eggs
1 tsp Dijon mustard
1 generous pinch salt and pepper
Caramelised onions:
2 large brown or red onion
2 tbsp olive oil
50 ml red wine vinegar
25 g caster sugar
small splash water
1 generous pinch salt and pepper
1
Slice the onions as thinly as you can and add to a warm medium sized sauté pan with 1 tbsp of the olive oil, salt and pepper and cook over a medium heat for 5 minutes stirring occasionally.
2
Reduce the temperature to a low heat and cook slowly for 35 – 40 minutes stirring occasionally so they don’t burn, if they start to catch add a little splash of water and continue to slowly cook until they are golden and soft.
3
Add the red wine vinegar and caster sugar to the onions and cook for another 5 minutes or so until the sugar has dissolved and the vinegar has evaporated and the onions are nice and sticky. Remove the onions from the heat and allow to cool until needed.
4
Fry the diced smoked bacon in 1tbsp of oil until nicely coloured and then remove from the heat until needed.
5
Peel and finely dice the 2 garlic gloves or use a garlic press and add to a bowl with the softened butter and chopped parsley and mix until it is fully incorporated.
6
Take your loaf of sliced bread and butter 1 side of each slice with your garlic and parsley butter and place aside until needed.
7
To make the custard base add the Philadelphia cream cheese, milk, double cream, eggs, Dijon mustard and salt and pepper to a stand mixer with a whisk attachment and whisk on a medium speed for 1 minute.
8
Slice each of your buttered bread slices into two triangles, then using whichever ovenproof dish you have start to arrange a layer of bread buttered side up, then sprinkle on some of the caramelised onions and some of the smoked bacon and repeat with another layer of bread and then more onions and bacon, continue until all the bread is used.
9
Now carefully pour the custard base over the bread, pushing the bread down if needed to ensure it is all soaked in the custard, then add the remaining caramelised onions, and bacon on top of the final layer and finely grate the parmesan over the top layer.
10
Preheat the oven to 175 Degrees Celsius.
11
Wait for 30 minutes for the bread to soak up the custard.
12
Place into the preheated oven and bake for 35 to 40 minutes until the savoury custard has set and the top is nicely golden.
NutritionAmount (per portion)
kJ/Kcal1610 kJ / 384.8 kcalFat21gCarbs37gProtein14gSaturated Fat11gSugars8gDietary Fibre2.5g
