Serrano Ham, Mushroom, Chili & Gruyère Bread & Butter Pudding

John A

Ingredients

  • 70 g butter
  • 4 slices thick-cut granary bread
  • 1 tsp Dijon mustard
  • 6 slices Serrano ham, in pieces
  • 1 tbsp vegetable oil
  • 1 red onion, cut into half-moons and thinly sliced
  • 2 cloves garlic, chopped
  • 1 red chili, with seeds, sliced
  • 4 chestnut mushrooms, sliced
  • 1 very little salt & pepper
  • 3 eggs
  • 300 ml milk
  • 75 g gruyère cheese, grated

Directions

  • Pre-heat oven to Gas Mark 5 or electric equivalent
  • Butter an oven-proof dish. Generously butter the bread on one side, cut into triangles and place on dish, buttered side up.
  • Carefully smear a light covering of the mustard over the bread and add the ham on top.
  • Heat the oil in a frying pan and gently fry the onion for 3 minutes, only stirring if necessary to avoid sticking.
  • Add the garlic and chili and cook for a further minute, then add the mushrooms and continue cooking for a further 2 minutes or until the ingredients are softened but not burnt, stirring occasionally.
  • Spread the onion, garlic, chili and mushrooms over the bread and very lightly season.
  • Beat the eggs and milk together and pour evenly over the rest. Sprinkle the cheese on top.
  • Bake in the pre-heated oven for 20-25 minutes or until it appears a nice golden-brown.
  • Enjoy as it is or perhaps with a small salad accompaniment.