Savoury Bread & Butter Pudding

Submitted by william.sanderson on Sat, 12/07/2008 - 11:16am
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Savoury Bread and Butter Pudding from the 2007 Conference

Summary

Serves
Source

Inspired by Michel Roux Eggs (Quadrille Publishing)

Prep Time30 minutes
RecipesSavoury Snacks & Breads

Description

Savoury Bread and Butter Pudding as prepared by Lindey Milan at the 2007 BBF NSW-ACT Conference

Ingredients

  • 6 sli bacon rashers
  • 10 g softened butter, melted
  • 6 sli bread medium thick
  • 3 T chives, snipped
  • 3 T parsley leaves, flat, snipped
  • 3 green onion (shallot) finely snipped
  • 600 ml milk
  • 30 g cheese, parmesan grated + 3 tbsp to finish
  • 60 g cheese, emmenthal grated
  • 60 g cheese, cheddar grated
  • 6 eggs
  • ground pepper to taste
  • salt to taste

Instructions

Fry the bacon briefly in a dry frying pan until golden brown. Remove, drain on paper towel and set aside.

Brush an ovenproof baking dish generously with the melted butter. Remove the crusts from the bread and cut each slice into 3 wide strips. Mix together the herbs and spring onions. Combine the grated cheeses. Cover the bottom of the dish with a layer of bread. Season with salt and pepper and sprinkle with some of the herb mixture. Sprinkle with a layer of bacon and finally the grated cheese. Repeat these layers, finishing with the cheese.

Beat the eggs with the milk and seasoning. Pour over the bread. Cover with cling film. Ideally, rest in the fridge for 2-24 hours to plump up the bread.

To Cook: preheat the oven to 170C/Gas 3. Bake for about 35 minutes, until the mixture has risen 3-4cm above the rim and is beautifully golden. Check the cooking by inserting a knife tip into the centre: it should come out clean. Serve from the oven, while still soft in the middle.

Notes

This recipe is perfect to prepare the night before - popped in the fridge overnight ready to cook in the morning