Savoury Bread and Butter Pudding
Serves 4
Takes 10 minutes to make; 20 minutes to bake
Ingredients:
250g crusty white bread
15g butter
1 tbsp sunflower oil
1/2 medium onion, finely diced
1/2 leek finely sliced
100g frozen sweetcorn
100g small mushrooms, sliced
75g Leerdammer Mature cheese grated
4 eggs
400 ml milk
Salt and black pepper
This is a great, economical family supper. You can vary it by adding peas or for a meaty version try bacon, ham or sliced cooked sausages.
Why not keep slices of leftover bread in the freezer ready to make this when there’s not much else for supper!
Set the oven to 180c / 160c fan oven / gas mark 4.
Cut off the crusts from the bread, then cut the bread into 3cm chunks. Melt the butter with the oil in a small frying pan and fry the chopped onion for 3 to 4 minutes until tender.
Add the leeks and fry for another minute or so. Add the sweetcorn and mushrooms to the pan and stir well for just a minute or so until the mushrooms are softened
Place a spoonful of the vegetable mixture into four individual 200ml baking dishes; scatter over a little cheese then the bread, top with more vegetables and cheese so everything is tumbled together.
Beat the eggs in a bowl and pour on the milk and season well. Pour over the bread mixture then bake for 15 minutes until set.
Serve hot from the oven with a green salad.
Tagged in Recipes