Cheese and onion bread pudding

    50 min

    A simple, homely dish of diced challah bread baked in a cheesy custard with leeks and spring onions makes great comfort food, and is an excellent way to use up slightly stale bread. Serve with a crisp salad of cos or Little Gem lettuce leaves tossed with sliced cucumber and halved cherry tomatoes.

    8 people made this

    Serves: 4 

    • 340 g (12 oz) day-old challah bread
    • 600 ml (1 pint) semi-skimmed milk
    • 3 eggs
    • pinch of crushed dried chillies
    • 100 g (3 1/2 oz) Emmenthal cheese, grated
    • 2 leeks, thinly sliced
    • 4 spring onions, thinly sliced
    • 2 tbsp freshly grated Parmesan cheese
    • salt and pepper

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Cut the bread into small cubes about 1 cm (½ in) square. Put the bread into a large mixing bowl, pour over the milk and leave to soak for 15 minutes.
    2. Meanwhile, preheat the oven to 180°C (350°F, gas mark 4). Break the eggs into a small mixing bowl and add the chillies, and salt and pepper to taste. Beat lightly together with a fork. Add the Emmenthal cheese, leeks and spring onions, and stir to combine.
    3. Add the egg mixture to the soaked bread cubes. Fold together gently but thoroughly, then pour into a lightly greased 2 litre (3½ pint) shallow ovenproof dish.
    4. Sprinkle the grated Parmesan evenly over the surface, then bake for 30 minutes or until puffed and just set, and the top is crisp and golden. Serve hot.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

    Some more ideas

    Make sun-dried tomato bread pudding with peppers. Thickly slice 340 g (12 oz) day-old sun-dried tomato-flavoured bread. Cut 100 g (3½ oz) Emmenthal cheese into thin slices and use to make sandwiches with the bread. Cut the sandwiches in half, then arrange in a single layer in a lightly greased 2 litre (3½ pint) shallow ovenproof dish. Scatter over 3 seeded and finely diced peppers (1 green, 1 yellow and 1 red). Beat 3 eggs with 600 ml (1 pint) semi-skimmed milk, 2 tbsp sun-dried tomato paste, and salt and pepper to taste. Pour over the sandwiches and leave to soak for 15 minutes. Sprinkle the surface with 2 tbsp freshly grated Parmesan cheese and bake as in the main recipe. * For olive bread pudding, in the sun-dried tomato bread pudding above, use olive bread instead of sun-dried tomato bread and replace the sun-dried tomato paste with tapenade (black olive paste).

    Plus points

    Emmenthal, a Swiss cheese made from cow's milk, has a sweet and nutty flavour. With the other dairy products used here, it makes a significant contribution to the total protein and calcium content of the dish. * Challah bread, which is enriched with egg, is a good source of starchy carbohydrate. At least half the calories in a healthy diet should come from starchy foods. * Both the white bulb and green leaves of spring onions are edible, and using the leaves increases the amount of carotene in this dish.

    Each serving provides

    A, B12, calcium, copper, selenium * B1, B2, B6, C, folate, niacin, zinc * E, iron, potassium

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    Wasn't sure a savoury bread pudding would work, but it was easy and quick to make, and very tasty. Good for brunch and a light lunch.  -  29 Mar 2011


    Altered ingredient amounts. Used normal bread, cheddar cheese and slightly less milk - nice, easy brunch.  -  29 Mar 2011