This is one of those quick ‘throw together’ type meals that can be made with whatever you have on hand which is exactly what I needed last night after a chaotic day at home. My boy was home sick from Kindy with a bad cough which seems to be going around. He’s had it for a couple weeks now and it’s just not going away. I wasn’t up for much cooking after trying to keep him occupied all day and trying to get my housework done and I failed on all counts. This dish is great for a Sunday night quick supper, served with soup as a starter and you’ve got a hearty meal.

Savoury Bread & Butter Pudding

Leftover bread of any sort, ie sliced bread, bread rolls, croissants, bagels, sour dough etc
Eggs (depending on the size of the dish and the number of people – I used 3 for the dish above)
1 cup of milk (or more if you’re using more eggs)
1 cup grated cheese
1 tsp Dijon mustard
salt & pepper
butter
bacon/ham
tomatoes, capsicum or any other vegies you want to throw in (I didn’t use any as I served Brocolli & Cauliflower soup for dinner as well)

Spread butter on bread and cut or break up into quarters or pieces. Layer in a greased baking dish. Mix together beaten eggs, milk and mustard. Sprinkle chopped ham or cooked bacon (plus chopped vegies) over bread. Pour over egg mixture which has been seasoned with salt & pepper. Sprinkle with grated cheese and bake in a 180 deg C oven for approx 20 minutes or until egg mixture has set and cheese has melted.

Lovely soft gooey egg bread and crunchy bits on top. Serve with a salad or vegies if desired.