Leek and Bread Pudding

Name: Leek and Bread Pudding
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: British
Ingredients: 3 tbsp rapeseed oil; 400g leeks, washed, trimmed and sliced into 1cm pieces; 6 thick slices wholemeal bread (260g); 100g low-fat soft cheese; 4 medium free-range eggs, beaten; 150ml semi skimmed milk

Serves: 4

Ready in: 30 to 60 mins

Cost Cutting Eco Friendly

Ingredients
Method

Ingredients:

3 tbsp rapeseed oil
400g leeks, washed, trimmed and sliced into 1cm pieces
6 thick slices wholemeal bread (260g)
100g low-fat soft cheese
4 medium free-range eggs, beaten
150ml semi skimmed milk

method:

Preheat the oven to 180C/350F/Gas 4.
Heat the oil in a large frying pan and fry the leeks for five minutes until softened.
Spread the bread with the cream cheese and cut each slice into quarters. Place half in the base of a heatproof dish, cheese side up. Scatter half the leeks over the top.
Mix the eggs, milk and seasoning together and pour half over the leeks. Repeat with the remaining bread, then leeks. and pour over the remaining egg mixture. Bake for 25 minutes until golden and set.

Print Recipe www.hgca.com