Cranberry, Brussels Sprout and Chestnut Bread Pudding

This delectable fall recipe will convert any Brussels sprout hater.

This delectable fall recipe from Chef Jason Parsons will convert any Brussels sprout hater.

Cranberry, Brussels Sprout and Chestnut Bread Pudding

Ingredients:

1/4 cup butter

1/2 cup sliced shallots

1 tbsp chopped garlic

1 tbsp chopped rosemary

1 cup cranberries

1 cup sliced Brussels sprouts

1/2 cup chopped chestnuts

8 cups diced bread (sourdough)

5 whole eggs

1 cup milk

2 cups 10% cream

Method:

Sauté the shallots, garlic and Brussels sprouts, chestnuts in the butter over medium heat with no colour.

Pour into a large bowl and add the bread, rosemary, cranberries.

Mix, season with salt, pepper and pour into a large casserole dish.

In a bowl whisk the eggs, milk and cream.

Pour over the bread mix and bake in a 375 degree oven for 20 minutes.

Serves 12 portions

Courtesy Jason Parsons

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