Prep 45 mins
Cook 1 hr
This is my version of a tasty savoury bread type of pudding I found in an old cookbook of mine. The original used Caerphilly cheese and dry mustard powder. I adapted it to use two kinds of cheddar cheese and grainy mustard. It’s a good way of using up stale bread. If you don’t have any leeks you can use thinly sliced onions instead.
- 6 slices of sturdy bread (half white and half brown, or all of one of the other)
- 2 ounces softened butter
- 1 medium leek, trimmed, washed and thinly sliced
- 4 ounces grated strong cheddar cheese
- 4 ounces grated medium cheddar
- 2 large eggs
- 1 pint milk
- 3 tablespoons grainy mustard
- salt & freshly ground black pepper
- 1 ounce walnut halves, chopped
- 2 ounces grated strong cheddar cheese (for sprinkling on top)
- Spread each slice of bread on one side with the softened butter. Spread half the slices with some grainy mustard. Make sandwiches with the sliced leek and grated cheese, using one slice each of plain buttered bread and one slice of bread that has been spread with the mustard. Press firmly together, then cut each sandwich into four triangles.
- Lightly butter a 2 litre shallow oven proof dish. Arrange each piece of sandwich in the prepared dish, points standing up.
- Beat together the eggs, remaining mustard, seasoning and milk. Pour carefully over the sandwiches and then leave to stand for 30 minutes.
- Preheat the oven to 160*C/325*F. Scatter the remaining cheese over top and then sprinkle with the chopped walnuts. Bake for 45 minutes to an hour, or until set with a crisp topping. If desired sprinkle with some chopped spring onion to serve.