Savoury Bread and Butter Pudding

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Preparation info

  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in

Slow Dough, Real Bread

Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

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.


  • 200ml/7fl oz/¾ cup milk
  • 200ml/7fl oz/¾ cup cream (single/light or double/heavy will do)
  • 1 or 2 garlic cloves, whole or sliced
  • 75g/oz/5 tbsp butter, softened, plus extra for greasing
  • 1 large loaf of any savoury Real Bread, medium sliced
  • 100g/ oz smoked streaky/side bacon or pancetta, chopped into lardons/small pieces
  • 10–15 asparagus spears, when in season locally
  • 200g/7oz/ cups grated Gruyère or other hard cheese
  • 100g/oz/ cups grated Parmesan cheese
  • 3 eggs
  • sea salt and freshly ground black pepper


  1. 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.
  2. 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 scatter with about half of the cheese. Lay the rest of the buttered bread slices on top.
  3. Whisk the eggs with the warm milk mixture, a pinch of salt and a few twists of black pepper. Pour this over the bread and scatter the rest of the cheese on top. Leave to stand for about 20 minutes for the bread to soak up some of the milk while you heat the oven to 150°C/130°C fan/300°F/gas 2.
  4. Bake the pudding for about 35 minutes, or until the egg mixture is set and the pudding has taken on a golden colour. Serve either still warm or cold.