Cheddar, leek and cherry tomato savoury bread and butter pudding

Makes 4 portions.



40g (1 1/2oz) butter

2 medium leeks, sliced

6 slices white or brown bread from a 3-4 day old loaf, sliced and cut into triangles

12 cherry tomatoes, halved

150g (5oz) mature Cheddar cheese, grated

600ml (1 pint) milk

3 medium eggs

Freshly ground black pepper

Recipe courtesy of Warburtons.


  • Step 1

    5 litre (2 1/3 pint) baking dish with a little butter. Melt the remaining butter in a frying pan and gently fry the leeks for about 5 minutes, until softened.

  • Step 2

    Bake the pudding for 30-35 minutes, until puffed-up and golden brown.  Serve at once.