Name: Bacon and capsicum bread pudding
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6
Ingredients: 3 bacon rashers, rind removed, chopped; 1 medium brown onion, finely chopped; 1/2 500g loaf sourdough vienna bread; 1/3 cup char-grilled capsicum, coarsely chopped; 1/4 cup coarsely chopped flat-leaf parsley; 3/4 cup grated cheddar cheese; 4 eggs, at room temperature; 2 cup milk

Bacon and capsicum bread pudding

Golden, fluffy and packed full of crispy bacon, melted cheese and tender capsicum pieces, this tasty savoury pudding made with layered sourdough is perfect for a late lunch or afternoon tea.

Serves 6

Prep

25M

Cook

35M

Total

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Ingredients

3 bacon rashers, rind removed, chopped

1 medium brown onion, finely chopped

1/2 500g loaf sourdough vienna bread

1/3 cup char-grilled capsicum, coarsely chopped

1/4 cup coarsely chopped flat-leaf parsley

3/4 cup grated cheddar cheese

4 eggs, at room temperature

2 cup milk

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease and line a 22cm (base measurement) square cake pan or 2-litre (8-cup) ovenproof dish with baking paper.

2.Heat a medium frying pan over moderate heat. Add bacon and onion. Cook, stirring, 5 minutes, or until onion is soft and bacon is lightly browned.

3.Trim off bread crust at ends and base. Cut bread into 3cm cubes. Arrange half the bread over base of prepared pan. Top with half each of the bacon mixture, capsicum, parsley and cheese. Repeat layers.

4.Whisk eggs and milk in a large jug. Season with salt and pepper. Pour over bread mixture in pan. Press bread down lightly. Stand 5 minutes.

5.Bake 30 minutes, or until golden and set at centre. Remove from oven. Stand pudding in pan 5 minutes before cutting. Serve.

To test if pudding is cooked, insert a thin-bladed knife at centre, then withdraw it slowly. If the blade is clean, it’s ready.
Note

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