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Mini Savoury Bread Puddings

Mini Savoury Bread Puddings

Ingredients

6 rashers streaky bacon, sliced
1 tbsp butter
1 French shallot, finely diced
4 slices day-old sourdough or artisan bread
3 eggs
1/2 cup (125ml) cream
1/2 cup (125ml) milk
2 tbsp finely grated parmesan
60g mature cheddar or gruyere

Directions

Preheat the oven to 190°C and grease a muffin pan.

Heat the olive oil in a pan and fry the bacon until crispy. Add the butter, shallot and One For All to the pan and gently sauté until translucent.

Place the bacon and onion in a bowl. Roughly chop or tear the bread pieces and toss in the bowl, so that the bread soaks up the oil from the bacon and onion mixture. Set aside.

To make the savoury custard, whisk the eggs, cream, milk and parmesan until well combined and season with Salt and Pepper. Pour ¾ of the savoury custard over the bread and press the bread down so it is completely immersed in the custard mixture. Leave to stand for 15 minutes.

Divide the bread and custard mixture between the muffin moulds. Top each muffin with the remaining custard and top with a generous sprinkling of cheddar or gruyere cheese. Bake for 10-15 minutes until the egg custard has set and the muffins are golden brown on top.

Ingredients

6 rashers streaky bacon, sliced
1 tbsp butter
1 French shallot, finely diced
4 slices day-old sourdough or artisan bread
3 eggs
1/2 cup (125ml) cream
1/2 cup (125ml) milk
2 tbsp finely grated parmesan
60g mature cheddar or gruyere

Directions

Preheat the oven to 190°C and grease a muffin pan.

Heat the olive oil in a pan and fry the bacon until crispy. Add the butter, shallot and One For All to the pan and gently sauté until translucent.

Place the bacon and onion in a bowl. Roughly chop or tear the bread pieces and toss in the bowl, so that the bread soaks up the oil from the bacon and onion mixture. Set aside.

To make the savoury custard, whisk the eggs, cream, milk and parmesan until well combined and season with Salt and Pepper. Pour ¾ of the savoury custard over the bread and press the bread down so it is completely immersed in the custard mixture. Leave to stand for 15 minutes.

Divide the bread and custard mixture between the muffin moulds. Top each muffin with the remaining custard and top with a generous sprinkling of cheddar or gruyere cheese. Bake for 10-15 minutes until the egg custard has set and the muffins are golden brown on top.

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