Mediterranean Savoury Sourdough Bread & Butter Pudding

Name: Mediterranean Savoury Sourdough Bread & Butter Pudding
Prep time: PT15 MINS PLUS 30 MINS SOAKING TIME
Cook time: PTOLIVE SOURDOUGH - 22-23 MINS PLUS 1 - 2 HOURS COOLING TIME / BREAD & BUTTER PUDDING - 35-40 MINS
Yield: 4
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Cheese Comfort Food Easy Sage & Onion Savoury

Bread and butter pudding is usually a sweet affair, but where’s the fun in playing by the rules? We’ve given the British classic a savoury, Mediterranean-inspired makeover, layering Bread Queen’s sensational olive-packed sourdough with creamy mozzarella, sweet roasted peppers and plenty of our Sage & Onion Stuffing Peanut Butter. The whole lot gets drenched in a rich, nutty savoury custard before being baked until gloriously golden and crispy on top, with a soft, gooey, custardy middle underneath. Finished with fresh basil and black pepper, it’s comforting, cheesy, peanutty and just the right amount of indulgent. Proof that bread and peanut butter can be so much more than, well… bread and peanut butter.

Prep 15 mins plus 30 mins soaking time

Cook Olive Sourdough - 22-23 mins plus 1 - 2 hours cooling time / Bread & Butter Pudding - 35-40 mins

Serves 4

Equipment Needed

Bread board
Bread knife
Mixing bowl
Whisk
Chopping board
Sharp knife
Baking dish
Measuring jug

Ingredients

1 Bread Queen Olive Sourdough
200g mozzarella, slices
4 tbsp Sage & Onion Stuffing Peanut Butter
4 large eggs
250ml whole milk
150ml double cream
1 garlic clove, finely grated
1 tsp Dijon mustard
½ tsp dried oregano
100g roasted red peppers, sliced
Black pepper and fresh basil to finish

Method

1.) Preheat the oven to 200°C fan. Once up to temperature, bake the Bread Queen Olive Sourdough for 22-23 minutes. Once baked, set aside to cool for 1 -2 hours.

2.) While the bread is cooling, make the savoury custard. In a mixing bowl, whisk together the eggs, milk, cream, peanut butter, garlic, Dijon mustard and oregano until smooth and well combined.

3.) Drain the mozzarella and cut into thin slices. Drain the roasted peppers and thinly slice these too.

4.) Cut the cooled olive sourdough into fairly thick, 1.5cm slices. Arrange a slice of sourdough in a baking dish, then layer with some of the mozzarella and roasted peppers. Repeat, layering the bread, mozzarella and peppers until everything is used up.

5.) Pour the peanut custard evenly over the top, then gently press the bread down into the custard to help it soak everything up. Leave to soak for 30 minutes - this is the secret to getting a soft, custardy middle while keeping those lovely crispy bits on top.

6.) Preheat the oven to 180°C fan and bake for 35-40 minutes, until the top is deeply golden, the mozzarella is bubbling and the centre is set but still slightly soft and custardy. Leave to rest for 10 minutes before serving.

7.) Scatter over plenty of fresh basil, finish with a twist of black pepper and enjoy!

Recipe Notes

If you want to amp up the nuttiness and indulgence (who doesn’t?!), spread each slice of sourdough with an extra layer of Sage & Onion Stuffing Peanut Butter before adding the mozzarella and roasted peppers.
If the top starts getting too dark before the middle is cooked through, loosely cover with foil.