Breakfast bread and butter pudding recipe
Breakfast Bread and Butter Pudding recipe
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|6 slice(s)||wholemeal bread, buttered (or 4 thick slices if homemade bread)|
|3||rashers of smoked back bacon, chopped|
|150 g||mushrooms, sliced|
|3 large||eggs, beaten|
|1 small||double cream pot|
|40 g||Cheddar cheese, grated|
|20 g||Parmesan cheese, freshly grated|
|1 tbsp||fresh basil, chopped|
|1 large||tomato, sliced|
|1 tbsp||olive oil|
|salt and black pepper, to taste|
Heat the oil in a frying pan and cook the mushrooms and bacon until they start to brown and reserve in a warm place.
Lightly butter an ovenproof dish and spread about half the bread to mostly cover the base. Spoon the mushroom and bacon mixture over the bread, sprinkle with the Cheddar cheese, reserving a small amount for the top and cover with the remaining bread.
Beat the eggs, cream and seasoning adding a little milk if too thick. Pour over the top and sprinkle with the basil and rest of the Cheddar and the Parmesan cheese. Slice the tomato and decorate the top.
Place the ovenproof dish on a baking tray in the preheated oven at 190°C, and bake for 15 – 20 minutes or until golden brown.
I cheat and make up the dish the night before, and only prepare the egg and cream mixture and pour over immediately before cooking. You can set the oven to come on automatically in the morning so all you have to do is pour over the mixture and stick it in the oven so it can cook whilst you get ready to face the day.
ca. 20 min
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