I love bread and butter pudding, but I fancied trying a variation on the theme, so I made a savoury one! All the family love this dish, and as we are vegetarians the eggs and cheese it contains are a good source of protein. You can add a bit of cooked bacon though if it takes your fancy. What I love about this is it is so easy, if you can make a sandwich you can do it! I sometimes get the kids to do the sarnies, and they LOVE cracking the eggs, watch out for messy disasters at this point!!
Prep Time- 10 mins (plus optional resting period of up to 30 mins)
Cooking Time- 20-30 mins
10 slices of buttered bread (I used white crusty, but wholegrain is lovely, as is olive bread!)
200g grated cheddar cheese
3 spring onions
4 medium eggs
170ml double cream
1/2 pint of skimmed milk
teaspoon mixed herbs
salt and pepper.
De-seed the tomatoes, and then cut into a small dice, and mix with 100g of the cheese and thinly sliced spring onions. I then made sandwiches using the cheese mix as a filling. Cut the sandwiches into quarters and pop point up in a baking tray.
Then in a jug mix the eggs, cream, milk, herbs and 50g of cheese. Season with a little salt, and a good grind of black pepper. Pour this savoury custard mix over the sandwiches, and sprinkle the remaining cheese over the top.
At this point leave the custard to soak into the bread. 5 minutes will do if you are in a rush, but half an hour allows the bread to absorb more of the custard, making for a lighter pudding. Once soaked pop into an oven at 200 degrees C for approx 20-30 minutes until the cheese has browned and the custard has set.
Serve with a salad in summer, or green vegetables in winter for a tasty dose of comfort food the whole family will enjoy.
Love Miss Cisco XXX
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