Savoury Bread and Butter Pudding Recipe

Chef Adam Humphrey of Sydney’s Restaurant Arras and Arras Too shares an easy dinner idea using leftovers from the beautiful OzHarvest Cookbook. Australia’s most celebrated chefs including Matt Moran, Neil Perry, Maggie Beer and George Calombaris share their favourite ‘food rescue’ recipes.

This is a dish my mother used to cook for my brothers and me when we were young and she needed to feed us cheaply and with minimum fuss, using left over bread and other pantry items. 

From the OzHarvest Cookbook, RRP $60

Serves 4

10 slices stale bread, crusts removed (use the crust for crumb)
50g butter
50g mustard, preferably English mustard
350ml full cream milk
50ml cream
2 eggs
Pinch cayenne pepper
100g leftover hard cheese, grated (plus extra for topping)
1 bay leaf
Salt and pepper

Variation: In between the layers of bread, place in any left over ham or mushroom or vegetables or herbs that you have.


1. Grease and ovenproof dish enough to hold approximately a litre.

2. Butter each slice of bread both sides with the butter and the mustard, and then cut in half triangularly. Lay one layer of the bread across the bottom of the dish.

3. Heat the milk and cream in a pan with the bay leaf ensuring it doesn’t boil. In a heatproof bowl, whisk the eggs until well broken down and pale in colour. Immediately add the hot milk mix and whisk until well combined, add in the grated cheese and whisk until melted. Season with salt and pepper.

4. At this stage, add in any extra items (ham, vegetables etc) in between the layers of bread. Ensure that the top layer is finished with the bread. Pour over the cheesy custard mix gradually – If you have time, “feed” the pudding over a period of a few hours with the custard.

5. Top with the extra grated cheese, mixed with the crumbs.

6. In a 180°C oven, bake the pudding for approximately 40 mins until the custard is set and the top is golden brown.

7. Once cooked, let rest for a couple of minutes before serving. Serve with left over salad. This pudding is even great the next day too.

What’s your favourite leftover recipe?

Individual Bread and Butter Puddings Recipe

Just delicious, easy to make and always a crowd-pleaser, this bread and butter pudding recipe is given extra goodness with luscious Beerenberg Caramelised Fig jam and tastes even better cold the next day! You could make this easy dessert as one big pudding if you prefer, but the individual ones are a nice change and make serving much easier.

Preparation time: 15 minutes. Cooking time: 25 minutes
Serves: 12

3 eggs
1/3 cup caster sugar
1 cup milk
1 cup cream
1 tsp vanilla paste
8 thick slices fruit loaf (sourdough is ideal)
30g butter, softened
Beerenberg Caramelised Fig Jam
1/2 cup golden caster sugar

1. Preheat oven to 180C and line a 12-cup capacity muffin tin with paper cases.  Whisk the eggs, sugar, milk, cream and vanilla together and set aside for a moment.

2. Spread each slice of fruit loaf with butter then the jam and cut into three long soldiers. Cut these in half. Divide these bread pieces between the muffin cases then pour over the custard mixture, pressing the slices down so each one is fully immersed. Either cover with plastic and leave in the fridge until ready to bake or sprinkle with the golden caster sugar, then place in the oven for 25 minutes or until the puddings are just beginning to colour and most of the liquid has been baked into the loaf.

What’s your favourite easy dessert?

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