Our savoury version of bread-and-butter pudding is made with baked pumpkin rings and a herby cheese custard
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Spanish |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 274 |
| Fat | 17.8g |
| Saturates | 10.3g |
| Protein | 19.2g |
| Carbs | 10.1g |
| Sugars | 4.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 180°C, gas mark 4.
2
In a large jug, combine the milk, eggs, mustard, thyme and salt.
3
Finely dice the onion and mince the garlic. Set both aside. Grate the Parmigiano Reggiano and Gruyère. Crumble the goat’s cheese.
4
Place the baked pumpkin rings in two large bowls. Add the onion and garlic. Sprinkle over the grated cheese. Finally, halve the custard mixture and pour it over the doughnuts.
5
Bake for approx. 25 minutes until set and golden brown.
6
Serve immediately.
