FoodCoop Recipes
Cheesy Bread and Butter Pudding
Prep
20 minutes
Serves
4
Ingredients
½tbsp olive oil
3 rashers streaky bacon, chopped
1 onion, peeled and sliced
5 slices The Co-operative Irresistible seeded batch loaf
3 tomatoes, diced
115g Wyke Farms Vintage Cheddar, grated
4 free range eggs
300ml semi-skimmed milk
Method
Preheat the oven to 180°C/fan 160°C/Gas 4.
Heat the oil and fry the bacon for 4-5 minutes. Add the onion and cook for 2-3 minutes until softened.
Remove the crusts from the slices of bread. Cut each slice in half diagonally and place 5 halves in the bottom of a shallow overnproof dish. Sprinkle over half the bacon and onion mixture, half the tomatoes and half the cheese.
Top with the remaining slices of bread and repeat with the bacon, onion, tomato and cheese.
Beat together the eggs and milk and season with freshly ground black pepper. Pour over the bread and cheese mixture and leave to stand for 10 minutes.
Bake for 35-40 minutes until golden.
Cook's tips
Cooking time: 35-40 + standing time
Nutrition
Calories | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
456 | 26.0g | 10.9g | 8.4g | 2.0g |
High · 37% | High · 54% | Low · 9% | Medium · 34% |
Approx. per serving. % of your guideline daily amount.
