Savoury Bread and Butter Pudding
200g sourdough loaf
1 Tbsp rosemary leaves, chopped
2 garlic cloves, crushed
2 tsp chives, chopped
1 cup cheddar cheese, grated
1 Tbsp parmesan, grated
4 eggs
1/2 cup cream
Salt and Pepper
Top:
1/2 cup cheddar, grated
1 Tbsp parmesan
1 tsp chives, chopped
50g butter, melted
Preheat the oven to 180°C (fan-forced). Cut the loaf into 2cm cubes. Place half the cubes in a greased 1-litre casserole dish and cover with rosemary, garlic, chives, cheddar cheese and parmesan. Cover with the remaining cubes.
In a fresh bowl, whisk eggs, cream and season with salt and pepper. Pour over the bread, making sure the mixture covers all the cubes. Allow to stand for 20 minutes.
Top: Scatter over the base cheddar, parmesan and chives. Drizzle over butter. Bake for 30-35 minutes until golden.
Serve with a roast.
Serves 4