Savoury bread and butter pudding
- Preparation and cooking time
- A little work
- Serves 4
- 3 Rashers of unsmoked bacon
- 1tbsp Olive oil
- 1 Courgette, finely chopped
- 6 Slices of bread, buttered
- 70g Cheddar cheese, grated
- 10 Cherry tomatoes, cut into quarters
- 2 Eggs
- 150ml Baby's usual milk
- 1 Leek, finely chopped
- STEP 1
Grill the bacon for five to six minutes, turning halfway through, then chop into small pieces.
- STEP 2
Meanwhile preheat oven to 180C/350F/gas mark 5.
- STEP 3
Heat the olive oil in a pan and lightly sauté the leek and courgette for six minutes or until soft.
- STEP 4
Butter a shallow ovenproof dish. Place half the bread in the dish and sprinkle over half the cheese, bacon, leek, courgette and cherry tomatoes. Cover with the other half of the bread and then add half of the remaining cheese and the rest of the bacon, leek, courgette and cherry tomatoes.
- STEP 5
Beat the eggs with the milk. Pour evenly over the pudding and leave for a couple of minutes to soak in. Sprinkle the remaining cheese over the top.
- STEP 6
Bake for about 25 minutes, or until the pudding has puffed up and the cheese is golden on top.
- STEP 7
Cut into finger food-size pieces and serve.