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Savoury Bread and Butter Pudding
February 20, 2025
Serves
Camembert and caramelised onion put a savoury spin on this comforting side dish.
Savoury Bread and Butter Pudding
Serves: 4Method
Step 1
Pre-heat the oven to 180C / gas 4
Step 2
Heat the butter and olive oil in a pan over a medium heat, add the onions and coat them in the buttery oil. Cook for at least 20 minutes, prodding from time to time, until they are all caramelised. Add the red wine vinegar and cook for a couple more minutes until sticky. Season well and set aside.
Step 3
Stir the garlic, parsley and pepper into the softened butter until thoroughly combined.
Step 4
Spread the garlic butter over the bread, covering both sides of each slice. Slice the bread into triangles (don’t worry about removing the crusts).
Step 5
Grease a baking dish and arrange a layer of bread at the bottom. Spoon over a layer of the caramelised onions and cheese. Repeat until you’ve used up the bread, onions and cheese.
Step 6
Whisk the milk, eggs, clotted cream and mustard, then season with salt and pepper. Pour over the bread.
Step 7
If time allows, leave to stand for a little while for the bread to soak up the mixture.
Step 8
Bake for 25 minutes until bubbling and golden.
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Ingredients
50g Trewithen Dairy salted butter
A glug of olive oil
3 red onions, peeled and thinly sliced
2 tbsp red wine vinegar
2 garlic cloves peeled and grated
100g Trewithen Dairy salted butter softened, plus extra for greasing
Small bunch of parsley, roughly chopped
Pepper to season
1 loaf of bread (stale is fine) sliced
250g Camembert (or any cheeses that need using up) cut into thick slices
200ml Trewithen Dairy whole milk
2 Free range eggs
50g Trewithen Dairy clotted cream
1 tsp Mustard
Salt and pepper to season
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