Savoury Pudding

First blog post on the site for a while!

Used up a pack of slightly stale wholemeal rolls tonight in a savoury bread and butter pudding, flavoured with sundried tomatoes, basil, pine nuts and parmesan. Really nice on its own with some salad for a simple veggie meal. Here are a few images of the steps, and the recipe instructions!

4 wholemeal rolls, sliced and buttered then cut in half
1/2 jar sundried tomatoes
1 tbsp capers
2 tbsp pine nuts
1/2 bunch fresh basil (15g)
300ml double cream
200ml milk
75g parmesan
1 tsp mustard
1 tsp paprika
Salt and pepper
3 eggs
1 tbsp chopped fresh parsley
Olive oil
2 tbsp breadcrumbs

  1. Preheat oven to 180C fan. Grease a baking dish then line up the buttered roll halves into the dish.
  2. Make the custard by bringing the milk and cream to the boil in a medium saucepan. Set to one side to cool slightly.
  3. Whisk the eggs in a bowl with the mustard and paprika, then mix into the milk and cream. Season then grate in most of the parmesan.
  4. Put the sundried tomatoes, basil leaves, capers and pine nuts in between the bread roll slices.
  5. Pour over the custard until all of the bread is fully covered. Push down slightly then leave it to soak for 15 minutes.
  6. Scatter over the breadcrumbs, parsley and rest of the parmesan. Drizzle with olive oil and bake for about 20 minutes until set and golden on top.
  7. Leave for about 10 minutes before serving with a fresh green salad.