Savoury bread and butter pudding
This is what we had for supper tonight
400g seeded granary loaf
25g softened butter
4 large eggs
568 ml carton of milk
25g fresh basil
400g vine cherry tomatoes
175g strong cheddar (grated)
25g grated Parmigiano Reggiano
Salt and pepper to your taste
Heat oven to 180C/gas mark 4. Cut each slice of bread in half diagonally to create triangles. Spread lightly with the softened butter. Whisk eggs and milk, season with salt and freshly ground black pepper.
Remove tomatoes from the vine, reserving a couple of small bunches. Pour a little of the egg/milk mix in the bottom of a 1.5 litre ovenproof dish. Arrange a layer of bread on top and sprinkle over half the cheese. Scatter the loose tomatoes over the cheese and then pour over more of the egg mix. Repeat layers of bread and cheese and then pour over the last of the egg mix. Top with the reserved tomato clusters.
Place dish in a deep roasting tin then pour boiling water into the tin until if reaches halfway up the sides of the dish. Place in the oven and bake for 40-45 minutes until the top is crips and golden and the egg mix has set.
Serve with a green salad.