Bread and Butter pudding is one of Britain's most traditional and loved desserts, and I couldn't resist putting a savoury spin on this classic using my favourite cheese, Stilton.
The original recipe came from a past edition of BBC Good Food magazine. Let me warn you though it is very filling but also very easy to adapt with other ingredients.
LEEK AND STILTON BREAD AND BUTTER PUDDING
8 slices Granary Bread
TBSP Dijon Mustard
Seasoning and Parsley to serve
Step 1: Fry leeks in a little oil until soft.
Step 2: Butter and mustard one side of each slice of bread and cut each slice into quarters
Step 3: Mix together the eggs. milk, salt and pepper to make an egg custard.
Step 4: Lay third of bread on the bottom of an ovenproof dish (butter side up), top with a third of leeks and third of cheeses. Pour over a third of egg custard mixture.
Step 5: Repeat the process until all ingredients have been used up. Leave to soak for 20 minutes
Step 6: Preheat oven to 190 and bake for 30-40 minutes.