Brown butter caramel bread pudding stuffed with chocolate, with truffle honey ice cream

Heat a pan on medium to medium-high, add cubed butter and cook until dark brown.

Add the sugar and swirl over heat to melt toward caramel; add the milk. This is the pudding base.

Cut the stale bread into rough cubes; add to the base with the egg yolk and half the white, poured around the edges, just enough to soak the bread. Mix.

Roll a piece of bread thin and cut a round for a cap; soak it in the caramel cream.

Press the pudding mix firmly into the molds, make a cavity and line it with chocolate chips; cover with the cap, tap, and pinch the edges to seal.

Bake at 350 for about 15 minutes.

Combine very cold cream, chilled in the freezer, with truffle honey.

Keep the base as close to frozen as possible, around 37 degrees, before churning.

Pour the base into the ice cream machine and churn to soft serve; firm it in the freezer until the pudding is done.

Flip the pudding out onto a serving dish, sprinkle with a little granulated sugar and return to the oven to glaze.

Top with truffle ice cream and a little truffle.