Cheesy Bread Pudding

• 2 tablespoons very soft butter, plus extra for greasing
• 4–6 slices of white bread, cut into slices 2–3cm thick and crusts removed – about 150g prepared weight

Grease a 1-litre ovenproof soufflé dish with soft butter.

Butter the bread slices, then cut into cubes roughly 3cm × 3cm. There should be enough to fill the soufflé dish three-quarters full. Put the bread cubes in the dish, then add the grated cheese. Mix well so the cheese is evenly distributed.

Whisk the eggs in a separate bowl, then add the milk, thyme, mace or nutmeg and Dij