Bread Pudding Dinner

Is it a bird, is it a plane? No, it’s an…erm…pudding dinner pudding?

With Real Bread week falling 15^th-22^nd February we couldn’t help but celebrate one of our true loves. Bread! This decadent, savoury twist on a classic is the perfect way to elevate leftover bread into a comforting, crowd-pleasing main dish. It’s rich, golden, and packed with earthy flavour from mushrooms and cheese. A delicious and hearty rainy-day warmer!

Savoury Bread & Butter Pudding

Ingredients:

• 400g stale white bread (a rustic loaf or sourdough works best), cut into 2cm-thick slices

• 75g unsalted butter, softened

• 2 tbsp olive oil

• 1 large leek (about 200g), finely sliced

• 250g chestnut mushrooms, sliced

• 2 cloves garlic, minced

• 1 tbsp fresh thyme leaves, plus extra for garnish

• 200g mature cheddar cheese, grated

• 6 medium eggs

• 450ml double cream

• 150ml whole milk

• 1 tsp English mustard powder

• Sea salt and freshly ground black pepper

Method:

1.  Prepare the Bread: Butter the bread slices on both sides using about 50g of the softened butter. Cut the slices into rough triangles or squares. Set aside.

2.  Cook the Filling: Heat the olive oil in a large frying pan over a medium heat. Add the sliced leek and a pinch of salt, cooking for 5-7 minutes until softened. Add the mushrooms and cook for a further 5-8 minutes until they have released their liquid and turned golden. Stir in the garlic and thyme, cooking for one more minute until fragrant. Remove from the heat and set aside.

3.  Assemble the Pudding: Lightly grease a medium-sized baking dish (approx. 20cm x 25cm). Scatter half of the buttered bread pieces in the base. Top evenly with all of the leek and mushroom mixture, then sprinkle over half of the grated cheese. Layer the remaining bread on top, slightly overlapping.

4.  Make the ‘Custard’: In a large jug, whisk together the eggs, double cream, milk, mustard powder, a good teaspoon of salt, and plenty of black pepper until smooth and combined.

5.  Bake: Carefully pour the custard mixture over the layered bread, pressing down gently to help it soak in. Let it stand for 15-20 minutes so the bread absorbs the liquid. Meanwhile, preheat your oven to 180°C (160°C Fan)/Gas Mark 4. Sprinkle the remaining cheese over the top.

6.  Bake for 35-45 minutes, or until the custard is just set, the top is puffed and a deep golden brown. If the top browns too quickly, cover loosely with foil.

7.  Rest and Serve: Let the pudding stand for 10 minutes before serving. Garnish with extra thyme leaves. This dish is superb served with a simple green salad or steamed tenderstem broccoli to cut through the richness.

Image Credits: Amanda_Lim & Karola G via pexels.com