This recipe uses mini loaf tins but the quantity was perfect for a large tin, I just cooked it for a little longer. You can find the original recipe here.
25g salted butter, plus extra for greasing
2 small leeks, finely sliced
1 egg plus 2 egg yolks
2 teaspoons mustard powder
150ml Double cream
150 whole milk
75g cheese, grated
2 teaspoons finely chopped chives, plus extra to serve
5 slices stale white bread
Sea salt and freshly ground black pepper
Preheat the oven to 180, gas mark 4, and grease eight 5x8cm mini loaf tins
Heat the butter in a frying pan until foaming and then add the leeks. Fry gently for 10 minutes until soft and caramelized. Remove from the heat and leave to cool.
Whisk together the egg, egg yolks, mustard powder, cream and milk until smooth. Stir in the cooled leeks, cheese and chives, and season with salt and pepper. Using the bottom of one of the loaf tins as a guide, cut out 8 rectangles of bread. Dip them in the egg mixture and then lay in the bottom of each tin. Cut the remaining bread into 1 cm cubes and stir through the egg mixture. Divide the mixture between tins, place on a baking tray and bake for 15 minutes until risen and golden brown. Remove from the oven and leave to cool slightly.
Serve the bread and butter puddings with a sprinkle of chives.
Serve the bread and butter puddings with a sprinkle of chives.
* Zero waste tip - I bought a small white loaf especially for this recipe and as we usually eat a seeded loaf, I was shocked by the amount of waste there was. I put all the leftovers, including the crusts into my NutriBullet and using the milling blade whizzed them up into breadcrumbs. I used them the next day for veggie burgers.
I served mine with some organic veg and homemade veggie gravy. Why oh why didn't I make roasters.
Do you have any nut free roast alternative recipes? Let me know down below.
Laurie Rose
