Baking, Brunch, Veggie mains

Savoury bread & butter pudding


This is a great way of using party leftovers, particularly bread and cheese. It makes a comforting meal either served with a simple salad or can be the centerpiece of a veggie roast dinner as it quite stuffing-like. It’s also good for brunch too.  It has great textures, soft fluffy custard at the bottom and a crispy cheeses top. This will serve 4 and is easy to scale up or down.

What do I need?

  • A leftover French loaf (or equivalent 0f bread)
  • 300g mushrooms
  • 3 leeks (or a couple of onions)
  • 3 cloves of garlic (crushed)
  • Olive oil & butter
  • 300ml milk (or 100ml cream 200ml milk)
  • 3 free range eggs
  • 200g cheese (whatever you have)
  • Herbs
  • 1tsp mustard
  • Nutmeg (optional)
  • Salt & pepper

What do you do?

Start by steaming the leeks for a couple of minutes, chopped into pieces about 2-3 cm long. Meanwhile in a large frying pan fry the chopped mushrooms in some olive oil and add the garlic, as they begin to brown add the leeks and add a couple of knobs of butter, next add some herbs (dry or fresh) and some salt and pepper. Then tear the bread into chunks and add them to the frying pan and mix them around so they soak up all the butter and oil and turn off the heat. To this add about 150g cheese, I used Brie, but goats cheese or anything flavoursome you have will be fine. Then put the bread mix into a greased ovenproof dish.

Next you need make the savoury custard. Break the eggs in a bowl and beat them, add the milk (& cream), mustard and some grated nutmeg, a pinch of salt and beat them together. Pour this over the bread mix and allow to stand, while you heat your oven to 200 degrees F / 400 C, this will allow the bread to absorbe some of the custard. Then grate about 50g of hard cheese, I used mature cheddar, on top and season with freshly ground pepper. Bake in the oven for 30 mins until golden brown and crispy on top.

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