I hate wasting food, especially bread, but there are only so many bags of breadcrumbs you can freeze (which I used to make my own stuffings), or croutons to store, bread puddings to enjoy. In summer I might make Summer Pudding or Apple Charlotte perhaps, and occasionally a bread and butter pudding, delicious served hot with evaporated milk. So, apart from feeding the birds with it, I thought I’d try making a savoury bread and butter pudding using some of the foods still harbouring in my fridge from Christmas. Real comfort food for a cold day. It turned out so good, I made another the following week. The method is simple, much like making a sweet b&b pudding. This is one of those recipes that can be adapted to whatever you have in the fridge, be it bacon or ham, sausages, any sort of cheese or a mixture of cheeses, tomatoes, spring onions, chives… are you getting the idea? The list and variety are endless. Can be served for breakfast, lunch perhaps with a side salad or as a main meal or supper.
1 tbsp vegetable oil
onion, finely chopped (or caramelised onion chutney or other chutney of choice)
6 slices white bread generously buttered
75g grated cheese(any sort or a mixture)
salt & pepper
diced bacon rashers (cooked)
cooked leeks or other cooked veg
1 red pepper, deseeded and diced
chopped roasted red pepper from a jar
spring onion, chopped
- Preheat oven to gas 5, 190ºC, fan 170°C and lightly grease an ovenproof dish.
- In a pan heat oil and fry chopped bacon rashers (if used) and onion until soft and bacon brown.
- Cut the buttered bread into triangles and arrange in layers in the dish with the onion or chutney, cheese and any/or other ingredients of your choice.
- Beat the eggs and milk together and pour over. Season lightly to taste.
- Pour eggs over bread, dot with sliced tomatoes (optional), sprinkle with grated nutmeg and/or paprika and a little more of the cheese and bake for 30/45 minutes until golden.
Best served hot.