Ann Creber's - Savoury Bread and Butter Pudding
Recipes
by Ann Creber
These first few sunny days seem to remind my duck that it is time to start laying again, so I am collecting an egg almost every day. Fortunately, I enjoy egg dishes, so I appreciate my duck's daily contribution!
You will find free-range eggs readily available at local farmers' markets, and this is a delicious recipe in which to use them.
This is another handy dish to prepare in advance before a day out and which can be slipped into the oven for a quick meal.
INGREDIENTS
- 1 large breadstick (thickly sliced)
- 6 - 8 spring onions (finely chopped)
- 40-grams butter or substitute
- 200-grams ham (coarsely chopped)
- 180-grams shredded tasty or vintage cheese
- 600-milliliters of full cream milk
- 4 large free-range eggs
- 1 tablespoon of coarse-grained mustard
- Salt & Pepper
METHOD
- Butter a large, yet shallow ovenproof dish. Arrange a layer of breadstick slices in the base. Heat the butter in a pan and saute the spring onions until soft, then pour melted butter and onions over the bread.
- Sprinkle on the ham, then about three-quarters of the cheese. Cover with remaining bread slices.
- Whisk together eggs, milk, mustard, salt, and pepper. Gradually pouring the mix over the bread, ensuring each slice is well soaked. Top with the remaining cheese.
- Allow to stand for 3-4 hours at room temperature or overnight in the refrigerator. Bake in a preheated 180-degree oven for 45-50 minutes or until the top is puffy and crispy and golden brown. Serve at once with a salad or green vegetables.
Note* I often add finely chopped parsley or a few chopped mixed herbs to the egg/milk mix.
Ann Creber
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