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Savoury Bread and Butter Pudding
- Serves
6
- Difficulty
Easy
- Ready in
55 min
Published 2016
If it encourages you to make it, think of this as a cheat’s soufflé. I first tried it at a workshop Kate helped our charity’s Ethical Eats team to run, and she suggests using fresh seasonal produce for the filling – for example, leeks with wholegrain mustard or slow-roast tomatoes with basil – or making it with leftover cooked meats.
Ingredients
200 ml 7 fl oz ¾ cup 200 ml <
Method
- Bring the milk, cream and garlic to a simmer in a saucepan. Remove from the heat and leave to infuse for 20 minutes or until just warm.
- Meanwhile, grease a large, fairly deep ovenproof dish. Butter the bread slices and arrange half of them in the bottom of the dish. Lay the bacon and asparagus (or your choice of other produce in season) over the bread and scatt
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