One of the boys came back from Scout camp recently with an entire loaf of white bread un eaten. As white bread is classed as a huge treat I wonder if he had just forgotten that it was stuffed down the side of his bag with a box of egg?
Anyway, not being a fan of waste, I couldn’t just throw it away, it was a little stale so sandwiches were out of the question, hence, savoury bread and butter pudding came about!
This is blatant comfort food, not particularly good for your health but very nourishing for the soul!
Make this ahead of time to allow it to soak up all the eggy mixture.
I keep the crusts and heels from the bread, process it to breadcrumbs and freeze it in a labelled bag.
Serves 6, it rises out of the dish like a soufflé so show off, serve it at the table!
1 x 750g loaf of white bread, sliced
250g Cheddar, grated
1 onion, peeled and very finely sliced
salt and pepper
pinch of cayenne
Butter a 24x20cm deep baking dish.
Cut the crusts off the bread, and cut in half to make triangles,set aside.
Slice the onion, I use a mandolin on a thin setting.
In a large jug combine the eggs, cream and milk, whisk really well.
Now you just assemble!
Pour enough egg mixture to cover the base of the baking dish.
Using one third of the bread, place it on it’s long side, standing slightly upwards in the egg.
Top with one third of onion, one third of cheese, salt, pepper and one third of the egg.
Repeat for two more layers, ending with cheese, salt, pepper and the egg mix.
Use a fork to gently push the bread right down into the egg.
Sprinkle with a pinch of cayenne.
Cover and set aside for at least 4 hours or overnight.
Preheat the oven to 170 degrees Centigrade.
Remove the cover.
Place baking dish on a baking sheet, just incase it leaks.
Bake for 60mins.