My savoury bread and butter pudding starring Little Big Dairy
Serves: 4 - 6 (it's rich!)
I’ve combined two great loves of my life in this recipe: bread and butter pudding and croque monsieur. Here they come together with a helping hand from Little Big Dairy. This recipe is proof that you can still make epic “sandwiches” out of leftover bread—you just need to think about them a bit differently.
You can use any bread you like. I love a sourdough with a golden, chewy crust and a custard-like interior texture, but simple supermarket bread works wonderfully too. A brioche loaf adds extra butteriness. Regardless of the type, you want the bread to be stale. Don’t overthink the placement of the sandwiches too much; if you need to use fewer or more sandwiches due to the size of your dish, just adjust accordingly. It all depends on the bread you use. The main thing is not to overcrowd them, giving the custard room to set.
If making the sandwiches feels too much like prepping for a school lunch box, sometimes I just rip up the bread into chunks, throw them in the dish with chopped ham and grated cheese, then cover it all with the custard. The savory custard is a good amount for a 35cm x 22cm x 10cm tray with a capacity of 3.5L. The real goal is to make sure your custard almost covers your sandwiches. I hope you enjoy.
