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Savoury cheese, leek & tomato bread pudding
This Elly Curshen recipe is a great dish for any time of day. You can do all the prep in advance, let the assembled dish rest in the fridge overnight, then pop it in the oven in the morning.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
250g Essential Cherry Tomatoes
1 leek, cut into slices
1 tsp Essential Olive Oil
50g Essential Butter, softened
60g Belazu Vegan Ve-Du-Ya Paste
1 garlic clove
200ml whole milk
200 Essential Feta
400g bread, cut into 1.5cm slices (I used two-day-old San Francisco sourdough-style bloomer)
40g Essential Mature Cheddar, grated
220ml double cream
2 Essential Free Range White Eggs
Method
Preheat the oven to 200ºC, gas mark 6. Toss
the cherry tomatoes, leek and olive oil in a
bowl. Season generously with sea salt flakes
and spread in a single layer on a lined baking
tray. Roast for 20 minutes, until the tomatoes
are starting to char and collapse.
In a food processor, blend the butter,
vegan ’nduja, garlic, 100ml milk and 50g feta.
Season with pepper. Spread over each slice of
bread, then cut each into halves or quarters,
depending on size. Leave any remaining mixture
in the food processor.
Butter a deep, 20cm square cake tin or
similar ovenproof dish and arrange a layer of
the buttered bread in the bottom. Top with
½ the roasted tomatoes and leeks and sprinkle
with ½ the Cheddar and 50g feta, crumbled
in large chunks. Top with another layer of
buttered bread, roasted vegetables, and finish
with the remaining feta and Cheddar.
Pour the cream and remaining milk into
the food processor (containing the leftover
butter mixture). Break in the eggs and season
well. Pulse a few times, to combine. Pour this
mixture over the bread, pushing down a little to ensure it soaks up the liquid. Set aside for
at least 10 minutes, or overnight in the fridge.
5 Preheat the oven to 180°C, gas mark 4, then
bake for 35-40 minutes, or until puffed up,
golden and piping hot. It may take longer to
cook if it was well chilled. Leave to cool for
5 minutes before serving in squares, with a big
green salad. Leftovers can be covered with foil
and reheated in a hot oven.
Cook’s tip
Avoid wasting any bread that’s destined for toast, by preslicing a loaf or loaves and freezing them as soon as you bring them home. You can then toast them directly from frozen.
Make croutons for soup and salads by dicing stale bread and spreading them out in a single layer on a baking tray. Drizzle with olive oil, season and bake at 180ºC, gas mark 4, until the croutons are dried and really crunchy. You can also sprinkle dried herbs or grated parmesan over the bread before baking for croutons with extra flavour.
Pangrattato (meaning breadcrumbs in Italian) is one of my favourite uses for stale bread. Sometimes referred to as ‘poor man’s parmesan’, pangrattato is a mixture of fried breadcrumbs that are sprinkled over pasta dishes, in place of grated hard cheese. Simply tear bread up and pulse in a food processor until you have rough breadcrumbs, then fry in a mixture of olive oil and butter, until the crumbs are browned and crisp. Add some crushed garlic if you like and continue to fry for 1-2 minutes, then remove from heat. The mixture will crisp up as it cools.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,794kJ/ 912kcals
Fat
64g
Saturated Fat
40g
Carbohydrates
54g
Sugars
9.4g
Fibre
5.6g
Protein
28g
Salt
3.1g
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