Celebrate this St George’s Day like a true Brit, with my savoury twist on an English classic. This cheese and onion bread and butter pudding is cheap, easy and a great way to use up any stale bread you happen to have lying around. Happy St George’s Day chaps!
Savoury bread & butter pudding
Serves 4-6 / Hands on time 20 mins / Total time 50 mins / V
2 red onions, roughly sliced
1 garlic clove, peeled and roughly sliced
400g white sourdough loaf (or any bread you happen to have. I like sourdough as it’s a little more robust and tends to keep its form).
75g medium vegetarian cheddar cheese, grated
75g cheese of your choice grated or crumbled (I used a combination of Emmental and cheddar but you can use any cheese you like)
Handful fresh thyme sprigs
500ml semi-skimmed milk
TIP: I often half the recipe and make a smaller version for 2 in a smaller dish. It’s a great way of using up any unwanted slices of stale bread you have lying around. Also, you don’t have to use sourdough, regular sliced bread works too – although bear in mind you may need more of it. If halving the recipe, use 3 eggs.
1. Preheat oven to 200°C/180°C fan/400°F/gas mark 6. Roughly slice the onions and put them to one side.
2. Butter a 2 litre oven dish and begin slicing the bread. Once sliced, pick up the slices as a loaf and put straight into the oven dish. Pull the slices apart to fill the dish creating a zig zag effect (see image below). If you’re using odd bits of bread, just arrange them as best as you can – doesn’t have to be perfect. Roughly slice the onions and the garlic clove.
3. Grate or crumbled all the cheeses, saving a handful of hard cheese for the topping (a hard grated cheese is better for sprinkling). Put to one side.
4. Evenly distribute the sliced onions and garlic through the layers of bread before packing with the cheeses. Insert a few thyme sprigs throughout and put to one side.
5. In a separate bowl or jug, whisk the eggs and milk together until combined before pouring slowly over the pudding, making sure you manage to soak all the bread. Season well with salt and pepper before topping with the remaining handful of grated cheese. Bake in the oven on the middle shelf, for 25-30 mins.
6. Remove from the oven, discard the charred thyme sprigs and serve with a simple green salad a drizzle of extra virgin olive oil.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.