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Alex Dilling’s savoury bread and butter pudding With baked ham, chestnuts and Gruyère
Serves 4-6 Desserts and puddings
Ingredients
- 75g butter
- 1 large white onion, diced
- 2 garlic cloves, crushed
- 1tbsp thyme leaves
- 4 eggs
- 20g wholegrain mustard
- 200ml whole milk
- 300ml double cream
- 1 sourdough loaf (ideally a few days old), cut into medium chunks
- 150g leftover baked ham, diced
- 100g pre-prepared roasted chestnuts, cut into quarters
- a few sprigs parsley, chopped
- 200g Gruyère, grated
- 100g Parmigiano Reggiano, grated
- 2tbsp clear honey
Method
In a sauté pan, melt the butter and add the onion, garlic and thyme. Cook gently for around 10 minutes until softened, then allow to cool.
In a large bowl, whisk together the eggs, mustard, milk and cream. Add the cooled onion mixture, the bread, ham, chestnuts, parsley and cheeses, reserving some cheese to sprinkle over the top.
Set aside the mixture for 10 minutes, stirring once or twice, to ensure even absorption of the liquid. Preheat the oven to 190C/170C F/Gas 5.
Season the mixture well with flaky sea salt and cracked black pepper, then pour into an ovenproof baking dish, top with the rest of the cheese and drizzle the honey over.
Bake in the oven for around 30 min or until deep golden on top, then serve immediately.