Savoury Wholemeal Bread Pudding

*This recipe was commissioned by Roberts Bakery*

Make do and mend.  Waste not – want not.  These old adages were a way of life 100 years ago and yet in just a couple of generations, we’ve lost our way.

Now we have fast fashion, sea-life drowning in plastic and mountains of food thrown away every year.  It’s a sorry state of affairs and one that I’ve decided I no longer want to be a part of.

Since the beginning of the year I’ve made a real effort to live more deliberately.  I’ve tried to shop with a conscience, buying quality and not quantity and I’ve been particularly committed to reducing our food waste.

When you buy ‘good food’, you want to eat it and not throw it away!

Right now, we love Robert’s award winning Heroic Wholemeal and when we find ourselves needing to use it up quickly – this recipe comes to the rescue (see what I did there ?).  Much as I’d love to have a date with a large pile of hot toast and butter, I’m sure you’ll agree that this is a far more elegant solution.

You Will Need

Blue Cheese (I use Stilton but if you don’t like blue cheese, Brie also works well)

70g butter

Large red onion

3 eggs

300ml milk

Fresh rosemary

Prosciutto

250g good quality wholemeal bread

Method

  • Melt 15g of of butter in a lidded pan.
  • Finely slice the onion and add to the pan.  SprInkle with a little salt.
  • Replace the lid and cook on a low heat for 40 minutes.  Then cook without the lid for about 10 minutes to allow the onion to caramelise.
  • Melt the remaining butter and allow to cool.
  • In a large bowl combine the melted butter, eggs and milk.
  • Snip in some fresh rosemary.
  • Tear up the bread and add it to the bowl.
  • Leave for around 10 minutes, until all the liquid has been absorbed.

  • Crumble in a little blue cheese.
  • Spread a thin layer of the bread mix into the bottom of an oven dish.
  • Cover with half of the caramelised onions, a sprinkling of blue cheese and some prosciutto torn into small pieces.

  • Add some freshly ground black pepper and fresh rosemary and then add another layer.
  • For the top layer of bread mixture, make sure you cover the edges and corners but if you want to leave little gaps elsewhere, that can look quite nice.
  • Bake at 180 for 45 minutes before reducing the temperature to 140

  • Serve drizzled with a little olive oil.

This is DELICIOUS!  It’s delicious hot and it’s delicious cold ? and can be wrapped up for picnics and packed lunches.  The top is lovely and crunchy and the onion, cheese and prosciutto create loose layers.  It’s very hard to stop at one piece!

Love Rachel ❤️