- Salami Bread & Butter Pudding.jpg (49.89 KiB) Viewed 429 times
Takes: 45 minutes (plus standing time)
Serves: 6
No nutritional information available.
Ingredients
- 1 tbsp olive oil
- 6 shallots, finely sliced
- 3 garlic cloves, crushed
- 1 tbsp fresh thyme leaves, plus extra to garnish
- 2 tbsp Dijon mustard
- 1 sourdough loaf, sliced
- 50g butter, softened
- 200g sliced salami
- 250g Gruyere cheese, grated
- 750ml milk
- 6 eggs, lightly beaten
- Salt and freshly ground black pepper
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Lightly oil a large, rectangular backing dish. Heat the oil in a large pan over a medium heat and cook the shallots, garlic and thyme for 3 - 4 minutes until softened. Stir in the mustard and remove from the heat. Set aside.
2. Spread each slice of bread with the butter. Layer half of the slices of bread in the dish. Top with half the shallot mixture, the salami slices and the Gruyere. Repeat the layers once more.
3. Whisk the milk and eggs together in a large jug. Season with salt and pepper. Pour the mixture over the bread and allow to stand for 15 minutes to let the milk soak into the bread.
4. Bake for 20 - 25 minutes until golden and set. Serve sprinkled with the extra thyme.
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