Why Pancetta, leek and blue cheese bread and butter pudding?
A great twist on a classic dessert. Savoury bread and butter puddings are a great way to use up stale bread this winter.
I always make my bread and butter puddings with stale sourdough, rye or bakery loaf as apposed to using white flimsy sandwich bread. I find the texture of quality breads work well with the custard filling plus giving extra flavour plus substance.
This is a simple yet tasty dish to enjoy for breakfast, lunch or dinner.
2 tbs butter
2 leeks, sliced into 1 cm rounds
100g sliced flat pancetta, chopped
1 sprig of thyme, leaves picked
1 loaf stale sourdough bread, crust removed and torn into bite size pieces (you should end up with 300g of bread)*
50g soft blue cheese, broken into small pieces
300ml thickened cream
3 eggs, beaten
Preheat oven to 200°C.
Lightly grease and line a 6 hole texas muffin tin.
Meanwhile melt the butter in a large fry pan over medium high heat. Add the leeks and season. Cook stirring for 3-4 minutes, or until they start to soften.
Add the pancetta and thyme and cook stirring for 2-3 minutes until the pancetta starts to crisp.
Transfer to a large bowl and add the leeks. Gently toss with the bread and blue cheese.
In a separate bowl whisk together the cream and eggs.
Pour this over the bread and mix to combine. Leave for 5 minutes to soak.
Divide the mixture between the muffin holes.
Bake for 15 minutes or until the bread is golden and the egg just set.
Remove and leave to cool for 5 minutes before serving.
These bread and butter puddings are also great served at room temperature.
*I used Sonoma Miche loaf.