Savoury bread and butter pudding using tomato and chilli

This dish surprised me it worked so well ... was perusing veggie books for inspiration (no great secret that veg cookery is not my strongest suit) and saw a dish which used bread and eggs .... which got me thinking ...

Will try and take a pic next time I make it ... I actually think meat would detract from this yum dish ... its easy to make and delicious. I served some at lunch this week and got rave reviews.

Savoury Bread and butter pudding:
  • 1 loaf of slightly stale bread, sliced and trimmed into triangles
Egg mix (proportions from Leith's cooking techniques book ... the best cookbook bar none ! )
  • 1 egg
  • 1 egg yolk
  • 75ml double cream
  • 75ml milk
I used 4x this mix to make about 8 portions
  • I used a couple of roughly chopped oven roasted tomatoes from our soup prep so they had a bit of balsamic and olive oil too plus one finely chopped chilli, some Tabasco, softened onions and seasoning ... but try your own combinations
  • Gruyere and Parmesan cheese
  • Butter bread slices roughly
  • Whisk egg mix with tomatoes and other savoury flavourings
  • Add a small handful of parmesan style cheese and mix in (use vege one if making vege dish, I use Old Winchester)
  • Dip each slice of bread in the mix and arrange in baking dish so they are all standing up, I use each side of the triangle in turn to make a nice pattern
  • When dish is full but not too packed pour over the rest of the mix till nearly covering the bread
  • Sprinkle with cheeses
  • Bake dish in an oven tray 1/2 full of water (bain marie) at 160C for about 40min, check if set and keep checking every 5 min till it has.
  • Remove from oven carefully (hot water in tray !) and leave to set for 20 min
  • Place under grill to brown off top for a couple of minutes

Slice and serve ... enjoy !


  1. We've been making savoury bread and butter puddings at home for delicious and hearty! It's also delicous with caramelised onions (but not red onions because the dairy makes them go blue...!).

    Have you got any photos? Did you make it 'cheffy' or serve it home-style?

  2. Thanks for comment, given the idea came from a book you recommended it doesn't surprise me you already make this ! It wasn't too cheffy ... a little pea puree zigzag and some wild salad ...

  3. Mat, Tried this using oven roasted cherry toms and no onions (cos I forgot to add them!) Apart from the consistency (a little too soft) It was really good. Next time I will use a shallower tray and put a little more bread in the dish (an a little more stale!) Will experiment next week. Served with sugar peas.

  4. When I was a child my mum used to make baked bean pie for us most Saturdays ,- this was your basic savoury bread and butter pud but with layers of beans and grated cheese- a really filling meal for us seven children growing up in post war rations time! I have made it for my children (sometimes adding extra ingredients to give it a little sophistication) and they all loved it too. Now when the family get together we have a nostalgic baked bean pie meal and it takes us straight back to the 50s/60s.
    Visited the restaurant on Saturday Matt, we all had an excellent meal, very refreshing for the veggie in the party to actually have something a little bit special and not the usual canelloni/lasagne, but lucky I loved it as it was the only main I could have from the menu.