Savoury Bread and Butter Pudding


Serves 6

Oven 170°C
500g Washed young spinach
5ml Thyme leaves
200g Mushrooms, sliced
300g Cheddar cheese
3 Onions peeled halved and
15ml Olive oil
(+ 15ml olive oil extra)
3 ea Eggs
300ml Milk
6-8 Thin slices white day-old
bread with crusts
300g Crème fraiche /sour cream
50g Freshly grated parmesan
Softened salted butter for spreading
Sea salt and black pepper

Suitable ovenproof dish, 30cm x 20cm, about 2.5 litre capacity
Bring a large pan of salted water to the boil, tip in and submerge the spinach, boil for 2 minutes then drain into a colander. Allow to cool slightly then press out as much water as possible using your hands. Coarsely chop the spinach and toss in a bowl with 15ml olive oil and some seasoning.
Heat the olive oil in a large frying pan over a medium heat, add the onions and thyme and fry for about 10 minutes, stirring frequently, until evenly golden, add the mushrooms and stir-fry for several minutes until softened and lightly coloured, seasoning at the end.
Butter the slices of bread and halve into two triangles. Arrange half theriangles evenly over the base of the ovenproof dish, setting them at an angle, then scatter over half the onions, mushrooms, spinach and cheddar cheese. Repeat the layers with the remaining ingredients.
Whisk the eggs, milk, crème fraiche, parmesan and some seasoning in a large bowl and evenly pour over the top. Place the gratin dish inside a roasting dish or grill pan with warm water to come half the way up the sides and bake for 25-30 minutes or until golden and crusty. Serve straightaway.