About this recipe:The inspiration for this came as I was struggling under yet another egg mountain (the chucks had noticed that spring was in the air) and we had just scoffed our way though a 'normal' bread and butter pudding.
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:30min › Ready in:50min
Preheat the oven to 180 C / Gas 4.
Thickly butter the bread on both sides and spread with Marmite®, if you like. Make a sandwich by covering with a generous layer of grated cheese, reserving some to sprinkle on top, and a few halved cherry tomatoes.
Put the top on the sandwich and cut into four triangles, placing them crust side down (point up) into a greased, oven proof dish. Repeat until the bread is used up.
Season the beaten eggs then add about half the milk, mix and pour over the sandwiches. Place the dish on to a baking tray (this keeps your oven clean) and add more milk, if all the egg mixture has been soaked up. Sprinkle the top with reserved grated cheese.
Bake in the preheated oven for about 30 minutes until the custard is set and the top is golden and crispy. Remove from the oven and serve.
Serve at once with baked beans or salad if you don't feel the cold. If you don't have six eggs to spare, it is fine to use just four.