Three-cheese Caramelised Onion and Bacon Bread Pudding
Great for using up stale bread and any leftover cheese, you could use ham in place of the bacon and also nestle in cooked pumpkin or greens.
Prep: 20 minutes
Cook: 50 minutes plus 15 minutes for soaking
Scale: easy
Serves: 6
INGREDIENTS
250 grams streaky bacon
8-10 slices country-style bread
50 grams spreadable butter
1 cup purchased caramelised onions
1½ cups cream
1½ cups milk
2 large eggs
2 additional large egg yolks
2 cloves garlic, crushed
2 tablespoon wholegrain mustard
sea salt and ground pepper
1 cup grated sharp cheddar
½ cup grated parmesan cheese
150 grams brie, sliced
Equipment
6-cup capacity ovenproof baking dish
METHOD
Place the bacon on a baking tray and cook in the oven until lightly golden, about 10 minutes. Drain on kitchen towels and set aside.
Butter the bread and arrange in the dish. Dollop the onions between the bread and nestle in the bacon. Whisk the cream, milk, eggs and yolks, garlic and the mustard together in a large bowl. Season well with salt and pepper. Stir in the cheddar and parmesan.
Pour over the top, spooning over any cheese left in the bowl.
Top with the brie and leave to sit for 15 minutes for the bread to soak up the custard.
Bake for about 40 minutes or until the custard is fully set in the middle and the top is golden brown and puffed up.
COOK’S NOTE: Serve with a crisp lettuce salad to cut though the richness or lightly cooked greens like broccoli or green beans.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.