Cheese & Ham Bread and Butter Pudding with a Festive Salad of Apple, Cranberry & Pistachio

Tue, 3 December 2019

Chef: Aisling Larkin

Ingredients

1 Bloomer Loaf  - 8/10 slices of bread

100g butter

Large handfuls of leftover Christmas ham

3 whole eggs

2 egg yolks

400mls cream

200mls milk

4 tsp dijon mustard

100g port salut

100g vintage gouda

100g parmesan

150g sharp red cheddar

4 sprigs thyme

1 tsp opinion powder

1/2 tsp garlic powder

 

Salad

Handful winter leaves

1 granny smith apple

1/2 red onion

50g dried cranberries

50g pistachios ( shelled )

 

Honey Mustard Dressing

3 tbsp olive oil

1 tbsp apple cider vinegar

1 1/2 tsp honey

1 tsp dijon mustard

1/2 tsp salt

Method

1. Slice the bread and allow to sit out over night to dry out. Alternatively, preheat the oven to 180? and lightly toast out the bread for 10 minutes.
2. Shred the ham into chunks. Grate the cheese (except for the port salut - dice into rough chunks).
3. Whisk the eggs in a bowl, then whisk in the cream, seasoning (salt, pepper, onion powder and garlic powder) and thyme.
4. Butter the bread, spread the mustard lightly over the slices. Fill with the ham and grated cheese. Cut into a mix of halves and quarters.
5. Grease the tin with the butter. Lay in the bread sections.
6. Pour the savoury custard mixture over. Press the bread down well in to the mixture.
7. Cover, add a weight (optional) and leave for a minimum of 20 minutes or up to 24 hours.
8. Preheat to oven to 180 ? and bake for 50 minutes to 1 hour.
9. Salad dressing: Measure all the ingredients into an empty jam jar and shake to combine. Chill and store for up to two weeks in the fridge.
10. Salad: wash, dry and pop the salad leaves in a big bowl. Slice the apple thinly and sprinkle in with the red onion, cranberries and pistachios. Dress, toss and serve everything together. Enjoy.