Whilst everyone has been tossing pancakes we had a moment when we realised we had no unfrozen food at home. On closer examination it turned out we had half a loaf of focaccia that Keith had made on the weekend, plus a few other essentials one tends to have knocking around the fridge; cheese, tomatoes, mushrooms and smoked gammon. In true Lent “clear your cupboards out for fasting style” we threw together a savoury bread and butter pudding.
We ate the bread and butter pudding straight from the oven. The bacon chunks, textures of soft and crusty cheesey bread makes this superb comfort food. It is also an extremely thrifty meal.
- Thick Bread slices to fill your chosen dish, buttered on both side. We used focaccia and buttered with olive oil spread
- Smoked Pork Loin, cut into chunks and roasted for 15 minutes
- 1 Shallot, finely chopped
- Button mushrooms, a generous handful, sliced
- 2 Eggs
- 250ml milk
- 100g of cheddar cheese, grated. We used half fat
- Baby plum tomatoes, cut in slices lengthways
- Sprigs of rosemary
- Pepper to season
- Preheat the oven to Gas Mark 4 or 180C
- Layer the bread sliced in your dish
- Place the mushrooms, gammon, and shallots within the slices
- Beat the eggs until frothy
- Add the milk and beat for a further 30 seconds. Season with pepper
- Add the cheese and a few sprigs of rosemary
- Pour the egg mixture over your bread
- Dot the tomatoes and whole sprigs of rosemary in the dish
- Place in the oven for 25 minutes or until crusty and golden
Serve with a side salad or soup.