Savory Bread and Butter Pudding


- 3 tbsp. butter, divided
- 2 medium leeks, sliced, white and light green parts only (about 2 cups)
- 8 slices ciabatta bread , 1/2 inch thick
- 7 oz. Londoner Cheddar Cheese, shredded (about 1 3/4 cups)
- 1 1/2 cups milk
- 3 large eggs
- 1 tsp.salt 
- 1/4 tsp. freshly ground black pepper

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 35-40 minutes


Preheat the oven to 375°F. Grease a 1 1/2-quart baking dish with 1 tbsp. of the butter.

In a frying pan over medium heat, melt remaining 2 tbsp. butter and gently fry leeks about 5 minutes or until softened but not browned.

Arrange half the bread in a layer on the bottom of the baking dish, overlapping slices if necessary to fit them in the dish. Scatter half the leeks on top, then half the cheese. Layer remaining bread on top, followed by the rest of the leeks.

Beat milk, eggs, salt and pepper together. Pour evenly over bread. Sprinkle  remaining cheese on top. If you have time, let stand for 10-20 minutes. Bake for 30-35 minutes or until puffed and golden brown. Serve at once.

Cook's Tip: If you like, assemble the pudding in advance, ready for baking when you need it. Use ciabatta with sun-dried tomatoes, herbs or olives if you prefer.


Londoner / U.S. Office

1007 Church Street, Suite 800

Evanston, IL 60201