Savoury Bread And Butter Pudding

Let's Cook

1. Step 1.

   In a small saucepan, combine 200ml milk, 200ml cream, and 1 or 2 garlic cloves (whole or sliced). Bring to a simmer over medium heat, then remove from heat and let infuse for 20 minutes or until just warm.

2. Step 2.

   While the milk mixture infuses, generously butter a large, fairly deep ovenproof dish. Butter 1 large loaf's worth of medium slices of savoury bread on one side. Arrange half of the buttered bread slices, buttered side up, in the bottom of the dish.

3. Step 3.

   Scatter 100g chopped smoked streaky bacon or pancetta and 10–15 asparagus spears (if in season) over the bread. Sprinkle about half of the 200g grated Gruyère and half of the 100g grated Parmesan over the top. Lay the remaining buttered bread slices on top, buttered side up.

4. Step 4.

   In a bowl, whisk 3 eggs with the warm milk mixture (discard the garlic if desired), a pinch of salt, and a few twists of black pepper. Pour the egg mixture evenly over the bread. Scatter the remaining cheese over the top. Let stand for 20 minutes to allow the bread to soak up the liquid. Meanwhile, preheat the oven to 150°C/130°C fan/300°F/gas 2.

5. Step 5.

   Bake the pudding for about 35 minutes, until the egg mixture is set and the top is golden brown. Serve warm or cold.