Leerdammer bread pudding
Member recipe

Leerdammer bread pudding

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Serves 4

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.

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  • 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


    1. Set the oven to 180c / 160c fan oven / gas mark 4.
    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.
    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.
    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.
    5. Beat the eggs in a bowl and pour on the milk and season well.
    6. Pour over the bread mixture then bake for 15 minutes until set. Serve hot from the oven with a green salad.

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