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
Peller Estates