This quick, easy dinner is versatile to swap to gluten free will be a new favourite go to fast dinner at your house as it is ours.
Method
-
Preheat oven to 180 degrees.
-
Grease casserole dish with butter (use the 4 slices of bread as a size guide, don't forget you can cut the bread slices to fit into any shape dish)
-
Place 4 bread slices flat in casserole dish.
-
Whisk eggs and milk together and pour over bread base.
-
Place halved cherry tomatoes cut side down on bread slices.
-
Sprinkle diced ham or bacon and parley on top.
-
Cut the last piece of bread into cubes and scatter on top, sprinkle with grated cheese.
-
Cook for 30 minutes until golden brown.
Recipe Hints and Tips:
- Savoury Bread and Butter Pudding is suitable for freezing for up to 1 month; or keep in fridge for up to 2 days in an airtight container.
- To make gluten free use gluten free bread and be sure your grated cheese has no gluten also.
- Savoury Bread and Butter Pudding recipe can be halved to make into a lunch dish for 2.
