River Wissey Lovell Fuller

Savoury Bread & Butter Pudding

July 2007

Another mouthwatering recipe from The Village kitchen


4 large slices wholemeal or white bread


Yeast extract

125g / 4oz grated cheese

1 small onion, grated

2 beaten eggs

300ml / 1/2 pint milk

Salt & pepper

Pinch of dry mustard


1. Butter bread and spread lightly with yeast extract

2. Cut bread into small cubes

3. Grease an oven-proof dish

4. Spread half the bread cubes in bottom of dish

5. Cover with half the cheese, then onion

6. Add rest of bread and finally, rest of cheese

7. Add milk and seasoning to beaten eggs and strain this over the pudding.

8. Bake in a moderate oven (Gas 4, 350 degreesF, 180 degreesC) for 35 to 40 minutes

The Village Kitchen

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