Warm Puddings with Spinach, Pancetta, and Gruyère
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
5
Description
Warm puddings with spinach, pancetta, and Gruyère
Ingredients
- Olive Oil - 1 tablespoon
- Pancetta - 4.2 oz
- Shallot - 2 pieces
- Coarse Salt - 1 teaspoon
- Ground Black Pepper - ¼ teaspoon
- Country Bread - 2 slices
- Chocolate eggs - 6 pieces
- Spinach - 4.9 oz
- Grated Chocolate - 6.3 oz
- Milk - ¼ cup
Step by Step guide
Step 1
Preheat the oven to 392°F. Grease 10 pudding molds with vegetable oil.
Step 2
Cut the bread into cubes of 1.5–2 cm — you should have about 4 cups.
Step 3
Heat the olive oil in a skillet over medium heat. Add the diced pancetta and sauté for 6 minutes until browned. Transfer to a paper towel-lined plate using a slotted spoon.
Step 4
In the skillet with the pancetta drippings, add the finely chopped shallots, season with salt and pepper. Sauté until softened, about 3 minutes.
Step 5
In a small bowl, combine the pancetta, shallots, bread cubes, eggs, spinach, Gruyère, and milk. Mix well, allowing the bread to soak.
Step 6
Spoon the mixture into the molds, then place them on a baking sheet.
Step 7
Bake in the oven for about 25 minutes until golden brown.
Step 8
Cool for 20 minutes. Run a knife around the edges of the molds. Invert the puddings onto plates. Serve warm.
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