Breakfast Bread & Butter Pudding

  • Total Time

    3h 40m
    • Prep Time

      3h 0m
    • Bake Time

      40m
  • Serves

    8

  • Skill Level

    Easy
  • 1 Review

    5 star rating

There is no doubt the Bread & Butter Pudding is a great British staple pudding, but if you are more of a savoury baker this version will be the perfect bake for you. Also a great way to use up leftover stale pieces of bread to avoid wastage. Bursting full of the ingredients that make up the ultimate all day breakfast - sausage, bacon, mushroom, egg, bread this bake is ideal for a breakfast/brunch for special occassions (or just for an indulgent weekend treat) 

Method

  1. Grease and line the base and sides of a 20cm Springform round cake tin with baking parchment.

  2. Mix together the Cheddar and Mozzarella cheeses. In a large bowl combine the milk, eggs and some salt and pepper and beat together. Add 125g of the cheese and the bread chunks to the bowl. Stir well, cover and set aside for 1 to 3 hours for the bread to soak. You can leave this overnight in the fridge if you need to.

    • 300ml Whole Milk
    • 6 Free Range Large Egg(s)
    • 100g Cheddar (Grated)
    • 50g Firm Mozzarella (Grated)
    • 400g Slightly Stale Bread (Cut into 2cm Chunks)
  3. When you are ready to cook, preheat the oven to 180°C/160°fan/Gas 4.

  4. Stir in the mushrooms, cooked bacon and cooked sausages. Pack the mixture into the tin. Press down lightly.

    • 50g Mushrooms (Diced)
    • 6 Streaky Bacon (Cooked & Snipped into 1cm Pieces)
    • 6 Chipolata Sausages (Cooked & Snipped into 1cm pieces)
  5. Top with the raw bacon pieces, the extra cheese and halved tomatoes.

    • 1 Streaky Bacon (Raw & Snipped into 1cm Pieces)
    • 6 Cherry Tomatoes (Halved)
  6. Cover loosely with foil and bake for 30 minutes.

  7. Cook until the bake is firm to the touch.

  8. Remove the foil and increase the oven temperature to 190°C/170°fan/Gas 5.

  9. Cook without the foil for a further 10 minutes or until golden and firm. You may need to cook for a few minutes more or less to get the dish looking the way you like it.

  10. Remove from the oven and allow to rest for 5 minutes before removing from the tin and cutting into wedges.

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Reviews

  1. 5 star rating

    Made this for the first time today but I halved the amount of ingredients as there’s only me and the wife, it takes a while to do but well worth it if you have the time or as the recipe says leave in the fridge overnight, we ate it straight from the oven and it was yummy I’m taking the rest to work for my lunch break I’ll be making it again for definite.

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