Savoury bread and butter pudding
Camembert and caramelised onion put a savoury spin on this comforting side dish
The team at Trewithen Dairy in Cornwall share their recipe for savoury bread and butter pudding
trewithen.co.uk
Serves 4
Oven temp 180°C / gas 4
- Trewithen Dairy salted butter 50g
- Olive oil a glug
- Red onions 3, peeled and thinly sliced
- Red wine vinegar 2 tbsp
- Garlic cloves 2, peeled and grated
- Trewithen Dairy salted butter 100g, softened, plus extra for greasing
- Parsley small bunch, roughly chopped
- Pepper to season
- Bread (stale is fine) 1 loaf, sliced
- Camembert (or any cheeses that need using up) 250g, cut into thick slices
- Trewithen Dairy whole milk 200ml
- Free-range eggs 2
- Trewithen Dairy clotted cream 50g
- Mustard 1 tsp
- Salt and pepper to season
- Pre-heat the oven to 180°C / gas 4.
- Heat the butter and olive oil in a pan over a medium heat, add the onions and coat them in the buttery oil. Cook for at least 20 minutes, prodding from time to time, until they are all caramelised. Add the red wine vinegar and cook for a couple more minutes until sticky. Season well and set aside.
- Stir the garlic, parsley and pepper into the softened butter until thoroughly combined.
- Spread the garlic butter over the bread, covering both sides of each slice. Slice the bread into triangles (don’t worry about removing the crusts).
- Grease a baking dish and arrange a layer of bread at the bottom. Spoon over a layer of the caramelised onions and cheese. Repeat until you’ve used up the bread, onions and cheese.
- Whisk the milk, eggs, clotted cream and mustard, then season with salt and pepper. Pour over the bread.
- If time allows, leave to stand for a little while for the bread to soak up the mixture.
- Bake for 25 minutes until bubbling and golden.
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You will need
- Trewithen Dairy salted butter 50g
- Olive oil a glug
- Red onions 3, peeled and thinly sliced
- Red wine vinegar 2 tbsp
- Garlic cloves 2, peeled and grated
- Trewithen Dairy salted butter 100g, softened, plus extra for greasing
- Parsley small bunch, roughly chopped
- Pepper to season
- Bread (stale is fine) 1 loaf, sliced
- Camembert (or any cheeses that need using up) 250g, cut into thick slices
- Trewithen Dairy whole milk 200ml
- Free-range eggs 2
- Trewithen Dairy clotted cream 50g
- Mustard 1 tsp
- Salt and pepper to season
Method
- Pre-heat the oven to 180°C / gas 4.
- Heat the butter and olive oil in a pan over a medium heat, add the onions and coat them in the buttery oil. Cook for at least 20 minutes, prodding from time to time, until they are all caramelised. Add the red wine vinegar and cook for a couple more minutes until sticky. Season well and set aside.
- Stir the garlic, parsley and pepper into the softened butter until thoroughly combined.
- Spread the garlic butter over the bread, covering both sides of each slice. Slice the bread into triangles (don’t worry about removing the crusts).
- Grease a baking dish and arrange a layer of bread at the bottom. Spoon over a layer of the caramelised onions and cheese. Repeat until you’ve used up the bread, onions and cheese.
- Whisk the milk, eggs, clotted cream and mustard, then season with salt and pepper. Pour over the bread.
- If time allows, leave to stand for a little while for the bread to soak up the mixture.
- Bake for 25 minutes until bubbling and golden.
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