We put a savoury spin on this ever-favourite classic! This delicious leek bread and butter pudding is perfect for any occasion.

SERVES 6 // COOKING TIME 55 min + cooling time

INGREDIENTS
150 g baby leeks, halved lengthways
4 tbsp butter
Olive oil, to drizzle
Salt and black pepper
2 cups cream
2 cups milk
Handful origanum
5 eggs, whisked
6 thick slices bread
¼ cup Parmesan, grated
2 tbsp Panko breadcrumbs

METHOD
1. Preheat oven to 180°C and line a baking tray. Set out 6 ramekins.
2. Arrange the baby leeks on the tray, dot with 2 tbsp butter, drizzle with olive oil and season with salt and pepper. Roast for 15 minutes, until golden.
3. Heat cream, milk and origanum in a pot. Once tiny bubbles form around the edge, remove it from the heat – do not allow it to boil. Leave to cool completely, then whisk in the eggs.
4. Butter and season the bread. Place a slice at the bottom of each ramekin.
5. Pour egg mixture into each ramekin and allow to soak into the bread. Arrange leeks on top. Cover the ramekins with foil and bake for 10 minutes, or until the egg mixture is set.
6. Sprinkle with Parmesan and breadcrumbs, and drizzle with oil. Grill the leek pudding until golden.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Looking for another veggie fave? This savoury potato and leek open tart should do the trick!

The post Savoury leek bread and butter pudding appeared first on MyKitchen.

Have some leftover loaf lying in the kitchen? Or maybe your rolls are stale? Rather than throwing it away, make this yummy savoury bread pudding to have as a side for supper or to serve at your next social event.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
3 onions, finely chopped
80 g butter
2 tbsp balsamic vinegar
Leftover baguette, torn into pieces
200 ml cream
200 ml milk
100 g feta, crumbled
3 eggs
1 bay leaf
Handful spinach, ribs removed
¼ cup grated cheddar

METHOD
1. Preheat oven to 170°C.
2. Cook the onions and butter over medium heat, stirring often, until the onions are golden.  Remove from the heat and add vinegar.
3. Place the bread on a baking tray and toast for 10–12 minutes.
4. Combine cream, milk, feta, eggs and bay leaf.
5. Place the toasted bread in a baking dish, top with onion and spinach, stir in the egg mixture and top with cheese.
6. Bake for 35–40 minutes, until puffed up and golden on top.

The post Savoury bread pudding appeared first on MyKitchen.