Directions

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