Try this savoury bread and butter pudding as a side for your next roast dinner.
500ml (2 cups) milk
1 bay leaf
3 brown onions, peeled (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies)
25g unsalted butter (alternatively use salted cultured butter from Tasmanian Butter Co.)
2 tablespoons chopped fresh thyme (Brocklands, Old School Farm, Seven Springs Farm, Tamar Valley Hydroponics)
1 garlic clove, crushed (Tasmanian Natural Garlic & Tomatoes)
50g grated parmesan cheese (alternatively use pecorino from Southern Sky Cheese Company)
50g grated cheddar cheese (Southern Sky Cheese Company)
50g grated Gruyère cheese (Southern Sky Cheese Company)
50g crumbled soft goat’s cheese (Southern Sky Cheese Company)
1 baguette, sliced (Apiece, Manubread, Sandy’s Sourdough)
3 eggs (Mooreville Gardens, Mt Roland Free Range Eggs)
1/2 teaspoon mustard powder
- Place the milk in a saucepan with the bay leaf, 1 onion and the cloves over medium heat until just scalding. Remove from the heat and set aside for 15 minutes to infuse.
- Preheat the oven to 190°C. Grease a 2-litre ovenproof dish. Thinly slice the remaining onions. Melt the butter in a medium frypan over low heat. Add the onion and cook for about 10 minutes until just softened. Add the chopped thyme and garlic and season with salt and pepper. Combine the 4 cheeses, then stir in the onion mixture.
- Place a layer of bread slices on the base of the dish, cover with a layer of cheese mixture and repeat. Beat the eggs and mustard into the milk, then strain over the pudding. Allow to stand for 10 minutes before baking in the oven for 25 minutes or until crisp and golden.