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Savoury Bread and Butter Pudding: A Comfort Food Classic

There’s a certain magic to bread and butter pudding. It’s more than just stale bread transformed; it’s a hug on a plate, a warm memory rekindled. I remember my grandmother making a version of this for Sunday suppers, the aroma of baked custard and melted cheese filling the house, a promise of comforting flavors to come. This savoury twist brings a whole new level of deliciousness to a beloved classic.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 5-minutes
Servings: 4-6
Yield: 1 Pudding
Dietary Type: Vegetarian

Ingredients

6-8 slices white bread, with the crusts removed
1 1⁄2 ounces (approx.) soft butter
1 clove crushed garlic
1 onion, finely chopped
1⁄2 teaspoon paprika
3 ounces grated sharp cheddar cheese
1 egg yolk
2 eggs
300 ml milk
Salt and pepper
Some chopped parsley, for serving

Equipment Needed

Ovenproof dish
Frying pan
Jug

Instructions

Start by preparing the flavour base. Melt a little of the butter in a frying pan over medium heat. Add the onion, paprika, and crushed garlic. Fry until the onion is softened and translucent, about 5-7 minutes. Set aside.
While the onion mixture is cooling slightly, butter each slice of bread generously with the remaining soft butter. Don’t skimp! This is what gives the pudding its rich flavor. Also, grease the ovenproof dish with some of the butter.
Cut each slice of buttered bread into triangles. Arrange approximately 6 slices, butter-side up, in the prepared ovenproof dish, covering the base.
Sprinkle half of the onion-garlic mixture evenly over the bread triangles. Then, scatter half of the grated sharp cheddar cheese on top.
Arrange the remaining buttered bread triangles on top, this time with the butter-side facing down. This layering ensures every bite is perfectly balanced.
Top with the rest of the onion-garlic mixture and the remaining grated cheddar cheese.
In a jug, whisk together the egg yolk, eggs, milk, salt, and pepper. Ensure the mixture is well combined and seasoned to your liking.
Pour the egg mixture slowly and evenly over the bread and cheese layers in the dish. Gently press down on the bread to ensure it absorbs the custard.
Cover the dish tightly with foil or a lid. Leave it to stand for a minimum of 30 minutes, and a maximum of 2 hours, at room temperature. This soaking time is crucial for the bread to fully absorb the custard, resulting in a lovely, moist pudding. The longer it sits, the better the texture will be.
Preheat your oven to 350 degrees F (175 degrees C).
Uncover the pudding and bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and the custard has set. A slight wobble in the center is fine, as it will continue to set as it cools. If the top starts to brown too quickly, you can loosely cover it with foil for the last 10-15 minutes of baking.
Remove from the oven and let it rest for a few minutes before serving.
Garnish with some freshly chopped parsley for a pop of colour and freshness.

Expert Tips & Tricks

For an extra layer of flavor, try adding a pinch of smoked paprika to the onion mixture.
If you don’t have sharp cheddar cheese, you can use any strong cheese you like, such as Gruyere or Parmesan.
To prevent the top from browning too quickly, place the pudding on a lower rack in the oven.
If you’re short on time, you can skip the soaking step, but the pudding will be slightly drier.
Ensure your oven temperature is accurate for optimal baking. An oven thermometer is a handy tool.

Serving & Storage Suggestions

Serve the savoury bread and butter pudding warm, straight from the oven. It’s delicious on its own as a light meal or as a side dish to roasted meats, sausages, or a hearty salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave individual portions or bake the entire pudding in a preheated oven at 300 degrees F (150 degrees C) until heated through. Reheating may slightly alter the texture of the custard, but it will still be delicious. Freezing is not recommended, as the custard may become watery upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	371 kcal	N/A
Calories from Fat	208 g	56%
Total Fat	23.1 g	35%
Saturated Fat	13 g	65%
Cholesterol	208.4 mg	69%
Sodium	522.4 mg	21%
Total Carbohydrate	26.2 g	8%
Dietary Fiber	1.4 g	5%
Sugars	3.2 g	12%
Protein	14.7 g	29%

Variations & Substitutions

For a vegetarian variation, you can add some chopped mushrooms or spinach to the onion mixture.
For a spicier version, add a pinch of chili flakes to the onion mixture.
Experiment with different cheeses, such as Gouda, Monterey Jack, or even a little blue cheese.
Use different types of bread, such as sourdough or whole wheat, for a different flavour and texture.
For a richer flavour, use cream instead of milk.

FAQs (Frequently Asked Questions)

Q: Can I make this pudding ahead of time?
A: Yes, you can assemble the pudding and let it soak in the fridge overnight. Just add a few minutes to the baking time.

Q: Can I use a different type of cheese?
A: Absolutely! Feel free to experiment with your favorite cheeses. A blend of cheddar and Gruyere works well.

Q: My pudding is browning too quickly on top. What should I do?
A: Cover the dish loosely with foil for the last 10-15 minutes of baking.

Q: Can I add meat to this recipe?
A: Certainly! Cooked bacon, ham, or sausage would be delicious additions.

Q: Is it necessary to remove the crusts from the bread?
A: While not essential, removing the crusts results in a more tender pudding.

Final Thoughts

I truly believe this Savoury Bread and Butter Pudding is a recipe everyone should have in their repertoire. It’s comforting, versatile, and a fantastic way to use up leftover bread. So, go ahead, give it a try. I’m confident you’ll love the delightful combination of flavors and textures. Don’t hesitate to share your creations and variations; I’d love to hear how you made this classic your own! Perhaps serve it alongside a simple green salad for a balanced and satisfying meal.

Savoury Bread and Butter Pudding Recipe