Bread pudding & Truffle ice cream

For the bread pudding mixture: 

- In a pot over medium heat, add the butter and melt until golden brown.

- Add the sugar to the hot butter and mix until the sugar is dissolved. Turn off the heat and add the milk, mix until incorporated.

- Cut the bread slices into cubes, and put them in a bowl. Add half of the egg to the milk, incorporate.

- Pour the milk mixture over the bread pieces. Toss gently with a rubber spatula. 

- Cut slices of bread and then with a circular cookie cutter, cut circles into the bread slices.

- Using a circular mold, add the slice of bread with a spoon of pudding mixture. 

- Then, add some bread cubes, some chocolate pieces, and one last slice of bread to gently close the pudding. 

- Bake at 350 for 15min

For the Ice cream:

- Mix all the ingredients together. Pour the mixture into an ice cream machine and churn until frozen. 

Plating: 

- Flip the bread pudding and add granulated sugar, put it back in the oven until caramelized. 

- Transfer the pudding into the serving dish. Add a generous scoop of truffle honey ice cream, and fresh black truffle shavings.