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Grandma Singleton's Savoury Bread & Butter Pudding

Serves 4



400ml Milk
300g White bread slices
250g Bacon lardons, fried
150g Grandma Singletons Strong Lancashire, grated
30g Butter
4 Eggs
1/2 Leek, finely sliced
1 Pickled beetroot, finely sliced
1tbsp Sunflower oil
Salt and Black Pepper
1 Medium oven proof dish



  1. Turn the oven on to 180 degrees C or gas mark 4.  Spread each slice of bread with butter both sides, then cut the pieces of bread into 3 strips width way across.
  2. Whisk the eggs and milk together in a jug.  Season well.
  3. Lightly grease an oven proof dish then line the dish with a layer of bread slices, using about a third of the bread.  This does not need to be perfect and can have some gaps between slices.
  4. Even sprinkle half of the bacon lardons over the bread, as well as half of the sliced leek and half of the beetroot slices.  Sprinkle 1 third of the grated cheese over the top.
  5. Layer another third of the bread slices on top.  Pour over half of the milk mixture.
  6. Repeat step 4.
  7. Pour over the other half of the milk mixture and finish with the remaining grated cheese.
  8. Place the dish in the oven.  Bake for 35-40 minutes or until golden brown and set.