Bread and Butter Pudding is just as delicious as a savoury meal as it is a sweet treat. The key to elevating this recipe from its ‘things to do with stale bread’ status is to use quality ingredients. Try our interpretation of the humble bread and butter pudding recipe, with a savoury twist. It takes a little more time than your usual bread and butter pudding, but the results are melt-in-your-mouth delicious.
Makes 12 portions
12 slices bread, quartered on the diagonal. (oval white sourdough or Pane di Casa)
1 x 750g ham hock*
2 tbsp tomato paste*
1 tbsp of olive oil*
Small bunch of spring onions roughly chopped
4 eschalots thinly sliced
8 sliced Swiss Brown mushrooms
1 tablespoon of thyme leaves
1.5 cups grated Gruyere cheese (a 300g piece should suffice)*
375ml cup milk or pure cream
1.5 cups of plain yogurt
Salt & Pepper
1.5 tablespoon Dijon mustard*
- Preheat oven to 150°C
- Fill the base of a roasting pan with 1cm of water then place ham hock inside the pan on a roasting rack. Cover with foil and roast for 3 hours.
- Crack the 10 eggs into a mixing bowl and add milk/cream and plain yoghurt. Whisk until combined.
- Add the Gruyere cheese, dijon and salt and pepper and mix until fully incorporated. Set aside.
- In a medium frying pan saute your sliced eschalots and mushrooms in the olive oil until the eschalots become transparent. Set aside.
- Once the ham hock is cooked cut away the skin and the flesh and cut roughly into chunks.
- Combine the eschalot and mushroom mixture with the ham hock chunks and spring onions, leaving a handful of the spring onions and hock to the side to garnish the top of the pudding
- Grease a 35x25cm roasting pan or large oval baking dish with butter.
- Place one layer of bread in the base of the pan. Using a pastry brush coat the bread with a thin layer of the tomato paste. Scatter half the combined mushroom, eschalot, spring onion and ham hock mixture across the bread. Pour on a third of the egg mix.
- Add another layer of bread and repeat the previous step.
- Place down your final layer of bread and scatter across your remaining ham hock and spring onions. Add the rest of the egg mixture.
- Bake for 35 minutes until surface becomes golden brown. The cooked pudding should be spongy to the touch.
Note: Ingredients marked with a * are available at The Essential Ingredient Rozelle.