Savoury Bread and Butter Pudding

Name: Savoury Bread and Butter Pudding
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 200ml/7fl oz/¾ cup cream (single/light or double/heavy will do); 1 or 2 garlic cloves, whole or sliced; 200ml/7fl oz/¾ cup milk; 1 large loaf of any savoury Real Bread, medium sliced; 100g/3½ oz smoked streaky/side bacon or pancetta, chopped into lardons/small pieces; 75g/2½oz/5 tbsp butter, softened, plus extra for greasing; 1 large loaf of any savoury Real Bread, medium sliced; 200g/7oz/2½ cups grated Gruyère or other hard cheese; 200g/7oz/2½ cups grated Gruyère or other hard cheese; 100g/3½ oz smoked streaky/side bacon or pancetta, chopped into lardons/small pieces; 10–15 asparagus spears, when in season locally; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 100g/3½oz/1¼ cups grated Parmesan cheese; 3 eggs

Preparation info

Serves
6

Difficulty
Easy
Ready in
55 min

Appears in

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.

Ingredients

200ml/7fl oz/¾ cup milk
200ml<

Main course
Supper
Leftovers

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