|200 g g|| shallots
|200 g g||smoked bacon lardon smoked bacon lardon|
|1|| fresh thyme
|300 ml ml||whole milk whole milk|
|150 ml ml||double cream double cream|
|50 g g|| butter
|400 g g||crusty bread crusty bread|
(leaves picked and chopped)
|50 g g|| mature cheddar
| rapeseed oil
|black pepper black pepper|
Smoky bacon and shallot bread pudding
Bread sauce, but better! Meet your new favourite side - swap the bacon for mushrooms for a veggie version.
- Preheat the oven to 200ºC/180ºCfan/gas mark 6. Fry the shallots and bacon for smokiness in a splash of oil over a medium heat for 10-12 minutes, until soft and lightly caramelised. Add the garlic for punch, thyme and plenty of salt and pepper, then set aside.
- Whisk together the milk, cream for richness 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.
- 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 to give tang and bake for 30 minutes until golden and bubbling.