Savoury Bread and Butter Pudding

4.10 (17)
⏱ 35 mins 🍽 Serves 4 🌶 american 🏷 Main course

This satisfying main course transforms focaccia bread into a rich, savoury pudding. Cubes of bread are layered with sliced chestnut mushrooms, fresh rosemary and garlic, then soaked in a creamy custard made with eggs, milk and double cream. After a brief rest, it is topped with finely grated Parmesan and baked until perfectly golden and set. The entire process takes just 35 minutes to create a comforting dish for four people, ideal when served alongside a fresh salad.

Savoury Bread and Butter Pudding

Ingredients

  • 1 tbsp butter
  • 1 foccacia bread, measuring approximately 25cm x 18cm
  • 5 chestnut mushrooms, sliced
  • 1 clove garlic, finely chopped
  • 1 sprig rosemary, finely chopped
  • 3 whole eggs, plus 2 egg yolks
  • 300ml whole milk
  • 200ml double cream
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 25g Parmesan cheese, finely grated

Method

  1. Preheat the oven to 180°C/160°C fan/Gas Mark 4. Use the butter to grease an ovenproof dish thoroughly.
  2. Slice the focaccia into large cubes and place them into the prepared dish. Nestle the sliced mushrooms among the bread pieces, then scatter the chopped garlic and rosemary over the top.
  3. In a separate bowl, whisk together the whole milk, double cream, whole eggs and extra egg yolks. Season this mixture with 1/2 tsp salt and 1/2 tsp white pepper before pouring it evenly over the bread. Gently press the bread down so it is submerged in the liquid.
  4. Allow the pudding to stand for 5 mins. Sprinkle the finely grated Parmesan cheese over the surface, then transfer to the oven to bake for 35-40 mins until the top is golden and the centre is just set.
  5. Accompany each portion with a crisp, fresh salad.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course
Cuisineamerican
AuthorPaul Hollywood