Baked bread pudding sauce: A good companion for pork belly

Baked Bread Pudding Sauce Recipe 1 teaspoon vegetable oil 3 tablespoons milk 2 teaspoons sugar 1/4 cup cornstarch 1 teaspoon salt 1/2 teaspoon onion powder 1 teaspoon garlic powder 1/3 cup all-purpose flour 1 teaspoon baking powder 1 cup milk 1/8 cup heavy cream 2 cups cold water 1 teaspoon vanilla extract 3 cloves garlic, peeled and minced 3/4 cups chopped onion, diced 1 tablespoon freshly ground black pepper 1 tablespoon garlic powder 3/8 teaspoon dried oregano 1/1 teaspoon ground ginger 1/5 teaspoon ground black peppercorns 1/16 teaspoon dried thyme 1/6 teaspoon dried rosemary 1 teaspoon dried basil leaves, minced 1 tablespoon finely chopped fresh parsley 2 teaspoons crushed fresh thyme leaves 1/12 teaspoon salt 3 tablespoons butter 1 teaspoon ground cinnamon 1 teaspoon sea salt 1 teaspoon white pepper 1/15 teaspoon ground nutmeg 1/7 teaspoon salt water 2 tablespoons cold water 3/16 cup heavy whipping cream 1 cup chopped fresh spinach, rinsed and drained 1 tablespoon coarsely grated Parmesan cheese 2 tablespoons finely grated fresh parsnip Directions Preheat oven to 375 degrees F. Combine the oil, milk, sugar, cornstch, salt, onion powder, garlic powder, baking powder, and flour in a small bowl.

Whisk until combined.

Stir in the milk and vegetable oil mixture until combined and thoroughly combined.

In a large bowl, whisk together the milk, vegetable oil, and cornstach.

Add the milk mixture to the flour mixture and mix until combined well.

Pour the batter into the prepared baking dish.

Bake for 8 to 10 minutes, or until golden brown and crispy on the edges.

Remove from oven and allow to cool slightly.

In the meantime, mix the egg and butter together in a large mixing bowl until well combined.

Pour into a large dish, and top with sliced pork belly.

Garnish with freshly grated parmesan cheese. Enjoy!