Savoury Bread and Butter Pudding recipe
information
Cooking time: 1 hr 15 min, Cals per serving: 430
ingredients
white bread (such as I50 - 175 g (5 - 6 oz), sourdough) thickly sliced, crusts on
butter 60 g (2 1/2 oz) , softened
200 g pack Dijon mustard ham (no water added) , chopped
125 g (4 oz) mature cheddar , grated
568 ml milk carton
5 large eggs , beaten
grated nutmeg
2 tbsp pinch of chopped fresh herbs, such as parsley, marjoram or thyme
butter 60 g (2 1/2 oz) , softened
200 g pack Dijon mustard ham (no water added) , chopped
125 g (4 oz) mature cheddar , grated
568 ml milk carton
5 large eggs , beaten
grated nutmeg
2 tbsp pinch of chopped fresh herbs, such as parsley, marjoram or thyme
method
1. Preheat the oven to 180°C/160°C fan oven/Gas Mark 4. Spread the bread generously with butter and sparingly with mustard. Put half the slices in the base of a 2 litre (3/4 pint) ovenproof dish. Top with the ham and half the cheese, then with the remaining bread, butter side up.
2. Whisk together the milk, eggs, nutmeg and plenty of salt and black pepper. Stir in the herbs, then slowly pour over the bread. Scatter the remaining cheese on top and leave to soak for 15 minutes.
3. Put the dish in a roasting tin that is filled halfway up the sides with hand-hot water, then bake for 1 to 1 1/4 hours, or until puffed up, golden brown and just set in the centre.
2. Whisk together the milk, eggs, nutmeg and plenty of salt and black pepper. Stir in the herbs, then slowly pour over the bread. Scatter the remaining cheese on top and leave to soak for 15 minutes.
3. Put the dish in a roasting tin that is filled halfway up the sides with hand-hot water, then bake for 1 to 1 1/4 hours, or until puffed up, golden brown and just set in the centre.
serving amount
serves: 6
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