bacon and shallot bread pudding

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Ingredients

200 g g shallots shallot
finely sliced
200 g g smoked bacon lardon smoked bacon lardon
2 garlic garlic
crushed
1 fresh thyme fresh thyme
leaves picked
300 ml ml whole milk whole milk
150 ml ml double cream double cream
4 eggs egg
beaten
50 g g butter butter
softened
400 g g crusty bread crusty bread
2 rosemary rosemary
leaves picked and chopped
50 g g mature cheddar mature cheddar
grated
rapeseed oil rapeseed oil
for fryig
salt salt
black pepper black pepper

Bacon and shallot bread pudding

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0:45 min
(58)

Method

Bread sauce, but better! Meet your new favourite side - swap the bacon for mushrooms for a veggie version.

  1. Preheat the oven to 200ºC/180ºCfan/gas mark 6. Fry the shallots and bacon in a splash of oil over a medium heat for 10-12 minutes, until soft and lightly caramelised. Add the garlic, thyme and plenty of salt and pepper, then set aside.
  2. Whisk together the milk, cream and eggs in a jug. Butter the bread on one side place a layer of slices butter-side up in the bottom of a 1.5l baking dish.
  3. Top with half the bacon mix, rosemary and cream mixture, then layer the rest of the bread the top. Add the remaining rosemary, bacon and cream mixture, sprinkle with cheese and bake for 30 minutes until golden and bubbling.

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