Cheese and bacon sourdough bread pudding
https://www.coop.co.uk/recipes/cheese-and-bacon-sourdough-bread-pudding
Give the classic dessert a brunchtime makeover
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Feeds
6
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Ready in
55 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 24g
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Ingredients
- 30g Co-op unsalted butter, softened
- 1 garlic clove, crushed
- 3 Co-op British free range eggs
- 450ml Co-op semi-skimmed milk
- 125g leftover cheese, grated or chopped (we used Cheddar, Comté and Camembert)
- ½ x 25g pack Co-op flat leaf parsley, chopped
- 4 slices Co-op Irresistible white sourdough (about 260g), each sliced into 3
- 5 rashers of Co-op British bacon, grilled then chopped
- ½ x 225g pack Co-op piccolo tomatoes, halved
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Mix the butter and garlic together, then use a little to lightly grease a medium roasting pan or ovenproof dish (about 1.3 litres)
- Whisk together the eggs, milk, half the cheese, and most of the parsley, then season
- Spread the sourdough with the rest of the garlic butter and place in the dish
- Scatter the bacon, tomatoes and remaining cheese on top, then pour over the egg mixture. Leave to soak for 15 mins
- Cook in the oven for 40-45 mins, until golden and puffed up
- Remove and leave to stand for 5-10 mins, before serving, sprinkled with the remaining parsley
