Cheese and onion bread pudding

This is a savoury version of bread and butter pudding. We’ve seen it done in various ways but didn’t follow a recipe and just made up the quantities as we went along, according to what we thought it needed.

You could use whatever cheese you have to hand. It would also be very nice with some chopped ham or mushrooms added between the layers of bread.

Ingredients:
6-8 small slices of bread (we used tiger bread)
2 large eggs
Milk (approx 50ml)
1 tbl sp crème fraiche (optional)
Parmesan, gruyere and cheddar, grated (a handful of each)
5-6 spring onions, sliced
A handful of chopped spinach
Pepper
Butter

• Pre-heat the oven to 150 degrees.
• Butter the oven dish you are using to bake it in.
• Beat the eggs with the milk and the creme fraiche (if using). Season with black pepper and add about 1/3 of the cheese. Stir well.
• Layer half of the slices of bread on the bottom of the baking dish so that each slice slightly overlaps the next one.
• Scatter the chopped spring onions and spinach on top of the layer of bread, followed by about 1/3 of the grated cheese.
• Layer the remaining slices of bread on top, again ensuring that they overlap slightly.
• Pour over the beaten egg/milk/cheese mixture, making sure that you evenly distribute it across the slices of bread.
• Scatter the remaining cheese on top before baking it in the oven for approx 30 minutes.
• We served it with a plain green salad.