Savoury Bread and Butter Pudding

Description

(serves 5-6)

This handy dish is quick to prepare and once prepared, you leave it to sit for up to six hours, or overnight, and then bake when ready to serve. It can be enjoyed at brunch or lunch, or when you need supper rather than dinner. The best result is when you use sour dough bread. Serve with a bacon, sausages or even a simple salad.

INGREDIENTS

6 eggs

125ml (1/2 cup) milk

125ml (1/2 cup) cream

1 tsp Sicilian red chilli flakes{you will find at specialty food stores, or takes a dried chilli and crush}

1/2 sour dough loaf or 1/2 loaf white sliced bread (crusts removed) (once crusts of bread have been removed weight should equal about 200g)

45g (3/4 cup) finely grated Parmesan

120g (1 cup) grated cheddar (aged cheddar if possible)

flaky sea salt and freshly ground white pepper

30g (3 tbsp) unsalted butter (melted)

1 tbsp chopped chives

METHOD

· Grease with baking spray or melted butter a baking dish with a 1.25 litre capacity.

· Into a large bowl place eggs, milk, cream and chilli flakes and whisk together to combine.

· Cut bread into 2.5 cm cubes.

· Combine cheeses in a bowl and sprinkle 1/3 of the cheese into base of the baking dish.

· Form a layer of bread using about half the bread, cover with 2^nd layer of cheese and season.

· Repeat with a 2^nd layer of bread and top with remaining cheese. Season well.

· Pour egg mixture evenly over bread and cheese.

· Drizzle with butter and refrigerate covered overnight, or for at least 6 hours.

· Preheat oven to 180ºC and bake for about 20-25 minutes or till custard is cooked and pudding is puffed and golden in colour.

· Sprinkle with chives and serve immediately.