Pumpkin, Gruyère & brioche bake

Pumpkin, Gruyère & brioche bake

By
From
James Martin's French Adventure
Serves
6-8
Photographer
Peter Cassidy

I love cooking with brioche, not just in desserts but in dishes such as this, where the sweet buttery nature of brioche brings out the flavour of the pumpkin. If you prefer a less sweet result, try making it with croissants instead of brioche, and with leeks in place of the pumpkin. Served with a crisp green salad, this makes a perfect light lunch.

Ingredients

Quantity Ingredient
1kg pumpkin, peeled and diced
50ml olive oil
6 eggs
400ml double cream
100g gruyere cheese, grated
200g brioche, cubed
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Place the pumpkin on a baking tray, drizzle with the olive oil and season with salt and pepper. Roast the pumpkin for 20 minutes or until tender and golden brown.
  3. Meanwhile, in a bowl, whisk the eggs and cream together with a fork, then stir in half the cheese.
  4. Transfer the pumpkin to a large ovenproof dish. Pour in the egg mixture and top with the brioche and remaining cheese. Season with salt and pepper, then bake for 20 minutes until puffed up and golden.
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