Savoury bread butter pudding dandenongranges

Ann Creber's - Savoury Bread and Butter Pudding


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.


  • 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


  1. 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.
  2. Sprinkle on the ham, then about three-quarters of the cheese. Cover with remaining bread slices.
  3. 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.
  4. 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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