Savoury bread and butter pudding

Savoury bread and butter pudding recipe LandScape magazine Mar/Apr17

Serves 4
800g white bloomer, sliced medium thick
50g butter
2 tbsp plain flour
100ml white wine
500ml milk
280g Cornish brie,
roughly sliced
black pepper
1 tbsp freshly grated nutmeg
100g Cheddar

Preheat the oven to 190°C/gas mark 5. In a large saucepan, melt the butter and mix in the flour. Heat, stirring, for 1 min. Stir in the white wine gradually, then the milk. Bring to a boil, stirring until smooth. Keeping on a simmer, add the brie to the pan, before seasoning with pepper and half of the nutmeg. Stir until the cheese has melted. Set aside.

Pour a quarter of the cheese sauce into a large ovenproof dish and layer with a quarter of the bread. Pour over another quarter of the sauce, and layer with the bread, continuing until the layers reach the top of the dish. Grate the Cheddar over the top and sprinkle with the remaining nutmeg. Bake for 15-20 mins, until golden.

Other leftover bread recipes in the Mar/Apr 2017 issue:

  • Mini apple Charlottes
  • Chocolate bread trifle
  • Glamorgan sausages
  • Herby bread puffs
  • Gyngerbrede
  • Exeter pudding

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