Bread and Butter Pudding with Roquefort and Leeks
You can change the ingredients to whatever leftovers you have in your fridge: instead of Roquefort try using for feta or all Cheddar, or how about adding spinach, as I’ve done here, instead of leeks? You can also add mushrooms, or peppers… The world is your oyster.
a stale loaf of bread or baguette
1 tbsp Dijon mustard
3 tbsp butter
2 leeks, trimmed and sliced
200g Roquefort, crumbled
200g grated Comté or Gruyere cheese (or mature Cheddar)
salt and pepper
Preheat the oven to 190°c.
Cut or tear the bread into large pieces and spread on one side with butter and Dijon mustard.
Sweat the leeks in a little butter until soft and set aside.
Make the egg custard by whisking together eggs, milk, salt and pepper in a bowl or jug.
Assemble the dish by layering a third of the bread in a buttered ovenproof dish, butter side up, spoon over half of the leeks and half of the cheeses then repeat. Finish with a top layer of bread.
Slowly pour over the egg mixture and leave to soak for 10 minutes before baking in the oven for 30-40 minutes.