Cheesy Bread and Butter Pudding

Serves: 4
Preparation: 20 minutes
Cooking Time: 35-40 + standing time


  • ½tbsp olive oil
  • 3 rashers streaky bacon, chopped
  • 1 onion, peeled and sliced
  • 5 slices The Co-operative Irresistible seeded batch loaf
  • 3 tomatoes, diced
  • 115g Wyke Farms Vintage Cheddar, grated
  • 4 free range eggs
  • 300ml semi-skimmed milk


  1. Preheat the oven to 180°C/fan 160°C/Gas 4.
  2. Heat the oil and fry the bacon for 4-5 minutes. Add the onion and cook for 2-3 minutes until softened.
  3. Remove the crusts from the slices of bread. Cut each slice in half diagonally and place 5 halves in the bottom of a shallow overnproof dish. Sprinkle over half the bacon and onion mixture, half the tomatoes and half the cheese.
  4. Top with the remaining slices of bread and repeat with the bacon, onion, tomato and cheese.
  5. Beat together the eggs and milk and season with freshly ground black pepper. Pour over the bread and cheese mixture and leave to stand for 10 minutes.
  6. Bake for 35-40 minutes until golden.

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