This savoury bread and butter pudding is filled with bacon and an eggy custard, making it a fabulous alternative for brunch. You can assemble it the night before, then it just needs to be baked the next morning.
Ingredients
- 30g butter
- 4 eggs
- 300ml cream
- 250ml milk
- 1 tbsp chives, chopped
- 250g bacon
- 500g leftover bread
- 1 cup grated cheese
Method
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Step 1Preheat oven to 180C. Grease an oven proof dish with some of the butter.
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Step 2In a bowl, whisk together eggs, cream, milk and chives. Season well with salt and pepper. ‘
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Step 3Dice bacon and fry for 3-4 minutes until crispy. Drain on paper towel.
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Step 4Cut each bread slice into 6 pieces. Place 2/3 bread in the prepared dish. Sprinkle over 2/3 bacon and 2/3 of the cheese. Top with remaining bread, bacon and cheese. Pour in the egg mixture, ensuring all of the bread is well soaked. Dot the top with remaining butter.
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Step 5Cover with foil and bake for 25 minutes, then uncover and bake for a further 15 minutes until the top is golden and crispy.
Recipe Notes
Slightly stale bread is best for this recipe. I used half a sandwich loaf of sliced sourdough, but you could use any leftover bread, just sliced it up into bite-size pieces.
I used chives in the egg mixture for some oniony flavour - you could add other herbs, or even finely chopped onion or shallots.
Recipe and photo by Greer Worsley.
Recipe Reviews (1)
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