This rich and creamy savoury bread and butter pudding recipe is the ultimate comfort food, and it takes just 20 minutes to prep. Leave out the ham hock, for a meat-free version.
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Yields:
6
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Cal/Serv:
470
Ingredients
FOR THE SAUCE
40g
butter
1Tbsp.
Dijon mustard
40g
plain flour
600ml
semi-skimmed milk
100g
mature Cheddar, coarsely grated, see intro
100g
smoked cheese, we used Applewood Cheddar, coarsely grated
TO ASSEMBLE
8
thick slices wholemeal bread, halved to make triangles
1
leek, trimmed and finely sliced
100g
ham hock, shredded
Directions
Step 1For the sauce, in a medium pan gently melt the butter and mustard. Add the flour and cook, stirring, for 1min. Remove pan from heat and gradually stir in the milk to make a smooth sauce. Return pan to the heat and cook, stirring, until thickened and bubbling. Add most of the cheeses and plenty of seasoning and stir until melted and smooth. Remove pan from heat.
Step 2Arrange the bread in a rough 2 litre ovenproof serving dish, overlapping the slices slightly and adding the leeks and ham hock evenly between them. Pour over the cheese sauce, encouraging it to run between the bread slices. Leave to soak at room temperature for 20min.
Step 3Preheat oven to 180°C (160°C fan) mark 4. Sprinkle over the remaining cheeses and cook in the oven for 40min, or until the top is crisp and the sauce has set. Serve with a green salad, if you like.
GET AHEAD Prepare to end of step 2 up to a day ahead. Leave to cool completely; cover and chill. Complete recipe to serve.
If you like a savoury bread and butter pudding, try our marmite version.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
