SAVOURY BREAD & BUTTER PUDDING

Savoury Bread & Butter Pudding image

Provided by danthemaneats

Time 1h45m

Yield Serves 4

Number Of Ingredients 8

1 Loaf Brioche (400g)
1 Whole Garlic Bulb
2 tbsp Olive Oil
150g Salted Butter, plus extra for greasing, softened
4 tbsp Fresh Thyme Leaves
6 Eggs
300mL Whole Milk
200mL Double Cream

Steps:

Preheat the oven to 190C (170C Fan).
Using a serrated knife, slice the very top of the garlic bulb off. Rub with the olive oil and wrap tightly in foil. Roast for 40-45 minutes until the cloves are soft and lightly caramelised.
Once the garlic is cooled squeeze the contents of each clove into a bowl and mash with a fork. Blend in the softened butter & thyme leaves.
Spread the butter mixture over both sides of each slice of brioche.
Grease a 30cm x 20cm roasting dish with butter. Arrange the brioche slices in one overlapping layer so they all fit in snugly.
In a large jug whisk together the eggs, milk & double cream. Pour this mixture evenly over the brioche.
Bake in the oven for 25-30 minutes until the egg mixture is set and the top is a crusty golden brown.