Savoury Bread and Butter Pudding

Savoury bread and butter pudding is a perfect breakfast or brunch idea for feeding a crowd.

If you fancy all the flavours of a classic full English, but cannot face the thought of a pile of dirty pans, then this recipe is for you.

I've used a combination of sausages, bacon and mushrooms as the main ingredients, nestled amongst some crusty buttered bread. It's covered in a savoury egg mix and then baked in the oven until puffed and golden.

It works even better with stale bread, so perfect for using up those leftovers.

So easy and it slices beautifully too!

Enjoy.

Bread and butter pudding is a British classic and a real family favourite and it's a great dish to prepare in advance and cook when you are ready. So, why not make a breakfast or brunch dish in advance too?

When family visit, it's often tempting to make a full English breakfast, but it's not the easiest thing to cook and keep all the elements warm at the same time. Plus, there is always so much clearing up!

This dish gives you many of the flavours, but lets the oven do the hard work. You can even prepare it the night before and put it in the oven in the morning.

Of course, the best part is that you can easily customise this dish too, so if you want to add some leftover roast potatoes or serve baked beans on the side, you can!

Jump to:

• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️ Baking Time
• 🥗 Serve with
• Substitutions
• 📖 Variations
• Storage
• FAQs
• 📋 RECIPE
• 📋 Recipe
• 💬 Comments

🥘 Ingredients

• Bread - slices of white crusty bread, preferably stale, as they will get some great crispy edges in the oven.
• Sausages - cocktail sausages or mini sausages are great as they are easier to portion.
• Butter
• Bacon - slices of smoked back bacon.
• Onion - white or yellow onion.
• Mushrooms - brown or chestnut mushrooms.
• Cheese - it's not traditional but I couldn't resist a sprinkling of mature cheddar.
• Oil - vegetable, olive or sunflower oil for frying.
• Eggs - large, free range eggs.
• Milk - whole or semi skimmed milk.
• Parsley - for colour and flavour - totally optional.
• Seasoning - flaked sea salt and freshly ground black pepper.

See recipe card for quantities.

🍽 Equipment

• Large frying pan or skillet
• Large oven dish
• Sharp knife
• Wooden spoon
• Cheese grater

🔪 Instructions

Start by grating the cheese and peeling and slicing the onions.

Cut the mushrooms into quarters and cut the bacon into chunky slices.

Heat the oil in a large pan and fry the onions and sausages together over a medium heat for about 10 minutes until coloured,

Add the bacon pieces and mushrooms and fry for a further 5 minutes.

💭 Top Tip

• I find that it's easier to start the cooking process in a pan as only the top will get brown in the oven.
• If you prefer you can use a large pan for the precooking and then use the same one in the oven if it is safe to use - and that means even less clearing up!

Grease the baking dish with a little oil or butter.

While the sausage mixture is cooking spread the bread with the butter, slice in half or quarters and arrange in the baking dish.

Whisk together the eggs with the milk, seasoning and parsley.

Divide the sausage and bacon mixture evenly around the bread.

Next, pour over the egg mixture until all the bread is covered.

Sprinkle with the cheese.

💭 Top Tip

• If you want to make this dish in advance then cover and refrigerate before adding the egg mixture the night before. Then just pour over the egg and cheese before baking.

⏲️ Baking Time

Bake at 190 C / 375 F / 170 FAN / Gas 5 for about 25 minutes until puffed up and golden.

🥗 Serve with

This savoury bread and butter pudding is great served on its own or with a side of beans at breakfast.

If you fancy serving it at a brunch gathering, try these other light bite dishes:

• Smoke salmon pâté 
• Kentish Huffkins
• Cheese and bacon scones
• London Particular Soup
• Baked Halloumi Fries
• Croissants
• Smoked haddock kedgeree

Substitutions

• Bread - use plain white sliced bread if that's what you have.
• Sausages -use thin sausages and cut in half instead of cocktail sausages

📖 Variations

• Bread - try sliced croissants, brioche bread or sourdough for different flavours and textures.
• Vegetarian - swap the sausages and bacon for halved cherry mushrooms, sliced peppers or courgettes.
• Leftover love - make this more of a dinner dish with leftover chicken or turkey, chopped roast potatoes and leftover vegetables.

Storage

• Refrigerator - cool to room temperature then cover and store in the fridge for up to 3 days.
• Freezer - freeze this dish uncooked or cooked for up to 3 months.
• To reheat - cover with foil and reheat cooked leftovers in the oven or in the microwave.

FAQs

More British recipes to try

📋 RECIPE

📋 Recipe

Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.

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