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Breakfast Bread & Butter Pudding

1 Reviews

About the bake

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) 

340Total Time
3Prep Time
40Bake Time


  1. Step 1:

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

  2. Step 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.

  3. Step 3:

    When you are ready to cook, preheat the oven to 180°C/160°fan/Gas 4.

  4. Step 4:

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

  5. Step 5:

    Top with the raw bacon pieces, the extra cheese and halved tomatoes.

  6. Step 6:

    Cover loosely with foil and bake for 30 minutes.

  7. Step 7:

    Cook until the bake is firm to the touch.

  8. Step 8:

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

  9. Step 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. Step 10:

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


    • 6 Streaky bacon (cooked & snipped into 1cm pieces)
    • 1 Streaky bacon (raw & snipped into 1cm pieces)
    • 6 Chipolata sausages (cooked & snipped into 1cm pieces)
    • 400g Slightly stale bread (cut into 2cm chunks)
    • 300ml Whole milk
    • 6 Free range large egg(s)
    • 100g Cheddar (grated)
    • 50g Firm mozzarella (grated)
    • 50g Mushrooms (diced)
    • 6 Cherry tomatoes (halved)
    • A few sprigs Fresh thyme
    • A few sprigs Fresh parsley


  • 20cm springform round cake tin

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