SAVOURY BREAD AND BUTTER PUDDING

Yields6 Servings
 6 pork sausages
 1 tbsp extra virgin olive oil
 150 g mushrooms sliced
 1 medium baguette, cut into 20 slices
 45 g butter softened
 100 g cheddar cheese grated
 8 eggs
 250 ml milk
 250 ml cream
 Handful fresh parsley, chopped
 Salt and freshly ground black pepper to taste
1

Preheat the oven to 160C/Gas3; grease an oven proof dish with butter

2

Cook the pork sausages in the oil over medium heat until golden brown and cooked through; remove from the heat and allow to cool before slicing; fry the mushrooms in the oil in the same pan until done, about 5-7 minutes; remove from the heat and set aside

3

Spread the slices of bread with the 45g butter and pack the bread slices, overlapping, into the oven dish; tuck the cheese, mushrooms and sausages in between the bread slices

4

Whisk together the eggs, milk, cream and parsley and season to taste; pour this savoury custard into the dish over the filling and set aside to soak for a couple of minutes

5

Place the oven dish in a larger oven dish filled halfway with boiling water and bake in the oven until the custard is set – about 40 minutes

6

Remove from the oven and serve