The other day we had almost run out of food, and so I thought I would have a go at using up stuff we did have, which was basically bread, eggs, cheese and tomatoes. For some reason, the thought of a savoury bread and butter pudding came into my mind (perhaps because I’d been watching
Ade Edmonson Les Dennis make bread and butter pudding on Celebrity Masterchef), so that’s what I made. I’m afraid there’s no photographic evidence, but here is the recipe (sorry the quantities are very vague – it’s basically however much you can fit into your tin):
- Slices of bread
- 1 egg (beaten) (probably optional)
- Fresh tomatoes
- Ground black pepper (optional)
- Margarine or butter (for greasing the tin)
- Grease a loaf tin.
- Cut the bread into pieces that will fit into the tin to make a layer of bread. Brush the bread with the beaten egg and place into the tin to make a flat layer. (If you don’t want to use egg you could butter the bread or just leave it plain, I should think.)
- Cut the cheese into slices and add a layer of cheese on top of the bread.
- Cut the tomatoes into slices and add a layer of these on top of the cheese.
- Add black pepper on top of the tomatoes, if wished. (You could also use mixed herbs, or even some finely sliced onions or garlic, if you have them – just something for extra flavour.)
- Add a layer of bread on top, then another layer of cheese, then another layer of tomatoes.
- Repeat the layers until the tin is full.
- Bake in the oven at 180ºC for 20-25 minutes (or longer depending on the size of your tin).
It basically turns into a giant cheese and tomato toasted sandwich. Good for a relatively quick lunch or tea, served with some veg or baked beans.