Savoury bread and butter pudding
Photo: Marina Oliphant
We bake this in individual serves at our Armadale shop in a paper muffin tin. At home, I bake it in my lasagne dish and serve it lasagne-style in square slabs. Instead of tomatoes, try peas, fetta and chives - and reduce the bread; tuna, sweetcorn and cheddar; or strips of roasted red pepper, pitted black olives and fresh goat's cheese.
- 1 large onion, finely chopped
- 6 large ripe tomatoes, quartered
- 12 whole basil leaves
- 2-3 tbsp olive oil
- 6 eggs
- 500ml milk (or 375ml milk and 125ml sour cream)
- 300g day-old bread (campagnard, corn, pane toscano, wheatmeal or organic sourdough), crusts removed and cut into 1.5cm cubes
- salt and freshly ground black pepper
Preheat oven to 170C.
Put the onion, tomato and basil into a 1-litre ovenproof dish. Stir in the olive oil to coat the vegetables and season well with salt and pepper. Cover loosely with foil and roast for 1/2 hours or until the vegetables are coloured and caramelised but haven't dried out.
Blend the eggs and milk. Season with salt and pepper and strain through a sieve into a large jug.
Put the bread cubes into the egg mixture, stir well and leave to soak for at least five minutes.
Pour the bread and egg mixture into the oven dish with the tomatoes, stir well and bake for 35 minutes, until the custard has set and the top is beginning to brown.
Allow to stand for 10 minutes before cutting into slabs or fingers. Serve with a green salad.
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