Welsh leek and bacon pudding

    1 hour 5 min

    This is a deliciously savoury bread pudding made with Caerphilly or Cheshire cheese, giving it a great flavour with lots of depth.


    Dorset, England, UK
    19 people made this

    Serves: 4 

    • 25g (1 oz) butter
    • 6 thin slices bread, cut into quarters
    • 1 large leek, trimmed and finely chopped
    • 85g (3 oz) streaky bacon or pancetta, chopped
    • 110g (4 oz) Caerphilly or Cheshire cheese, grated
    • 2 large eggs
    • 450ml (3/4 pt) milk
    • 1 tablespoon chopped fresh parsley
    • salt and finely ground black pepper to taste

    Prep:15min  ›  Cook:40min  ›  Extra time:10min soaking  ›  Ready in:1hr5min 

    1. Preheat oven to 190 C / Gas 5. Grease a 1.4L (2 1/3 pt) baking dish with a little butter.
    2. Arrange half the bread pieces in the base of the prepared baking dish.
    3. Heat the remaining butter in a small saucepan and cook and stir the leek until softened. Add bacon and cook for a few minutes.
    4. Sprinkle most of the mixture into the baking dish, top with half the cheese and layer the remaining bread on top.
    5. Beat the eggs and milk together, add parsley, salt and pepper and mix well. Pour over the bread and leave to soak for 10 to 15 minutes.
    6. Sprinkle remaining leek mixture and cheese over pudding.
    7. Bake for 35 to 40 minutes until golden brown.

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