Black Truffle Bread Pudding
Three Cheese and Black Truffle Bread Pudding
Truffles and cheese in a brioche bowlCreated by chef Zach Fabian and Josh Resnick of Air’s Champagne Parlor
Baked into a brioche bun, this creamy, cheesy delight is a mouthwatering bowl of pure savory goodness. Featuring our Gruyere and Moliterno al Tartufo, this decadent dish is stuffed with pancetta, onions, and lots of truffle, making it a hearty, cozy meal with a touch of decadence.

Three Cheese and Black Truffle Bread Pudding
Truffles and cheese in a brioche bowl- Prep Time : 90 min
- Cook Time : 35-45 min.
- Total Time : 125-135 min.
- Makes 4
Ingredients
- 1 tbsp black Truffle Julienne or 1 tsp of Truffle Butter
- 5 tbsp Gruyere 2yr.
- 5 tbsp Moliterno al Tartufo
- 5 tbsp Pico Picadine
- 3 2/4 tbsp Pancetta
- 2 2/4 tbsp Onion Minced
- 1/4 tbsp Garlic Minced
- Eggs per baking pan or pot (covered)
- 14 1/4 tbsp Cream
- 3/4 tbsp Salt
- Black Pepper
- Day old Brioche loaf
- Butter

Directions
- Begin by cutting the crust off of your brioche loaf and letting sit out overnight to stale.
- The next day begin by sweating the pancetta in a small pan when starting to brown remove from the pan reserving the fat.
- Add the rendered fat back to the pan and sweat the onion and garlic slowly until translucent and aromatic.
- Add this mixture to rendered pancetta.
- Using a mandoline shave the truffle thin and then with a knife cut into thin strips
- Take all cheese and cut into ¼ pieces to the best of your ability.
- Whisk together the egg, cream, salt and pepper.
- In a large Bowl add all ingredients together.
- Mix gently with your hands while making sure that all of the bread gets hydrated and the ingredients are evenly distribute
- Preheat the oven to 350 Degrees Fahrenheit.
- Butter your baking pan or pot and add the mixture. Then cover each with a thin layer of Aluminum Foil.
- Put these pans in another larger pan that has high sides to make a water bath.
- Cook theses pans with the lid on for 35-45 mins.
- After 20 mins remove the foil and remove from the water bath and put back in the oven to carmelize on top.
- Internal temp should be 165 degrees.
- Finish the bread pudding with shaved or microplaned truffle.