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Leerdammer bread pudding
Serves 4
Easy
Total time:
Takes 10 minutes to make; 20 minutes to bake
This is a great, economical family supper. You can vary it by adding peas or for a meaty version try bacon, ham or sliced cooked sausages.
Skip to ingredients
- 250g crusty white bread
- 15g butter
- 1 tbsp sunflower oil
- 1/2 medium onion, finely diced
- 1/2 leek finely sliced
- 100g frozen sweetcorn
- 100g small mushrooms, sliced
- 75g Leerdammer Mature cheese grated
- 4 eggs
- 400 ml milk
- Salt and black pepper
Method
step 1
Set the oven to 180c / 160c fan oven / gas mark 4.step 2
Cut off the crusts from the bread, then cut the bread into 3cm chunks. Melt the butter with the oil in a small frying pan and fry the chopped onion for 3 to 4 minutes until tender.step 3
Add the leeks and fry for another minute or so. Add the sweetcorn and mushrooms to the pan and stir well for just a minute or so until the mushrooms are softened.step 4
Place a spoonful of the vegetable mixture into four individual 200ml baking dishes; scatter over a little cheese then the bread, top with more vegetables and cheese so everything is tumbled together.step 5
Beat the eggs in a bowl and pour on the milk and season well.step 6
Pour over the bread mixture then bake for 15 minutes until set. Serve hot from the oven with a green salad.
