Leek and Bacon Bread Pudding

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3 leeks, white part only, thinly sliced

4 slices bacon, chopped

50 g butter

6 Henergy Cage-Free Eggs

3/4 cup (74 g) finely grated Parmesan cheese

1/2 cup (125 ml) cream

1/2 cup (125 ml) milk

1/2 loaf white toast sliced bread, chopped into 2cm chunks

1 cup (100 g) grated tasty cheddar cheese


1. Grease a 1.25 litre baking dish with butter.

2. Place the leeks, bacon and butter in a large frying pan and cook over a gentle heat for 15 minutes until the leeks are tender.

3. In a large bowl whisk the eggs until well mixed and then mix in the cream, milk and season with salt and freshly ground black pepper.

4. Arrange half of the bread pieces over the base of the baking dish. Cover with the leek and bacon mixture.

5. Pour over the egg mixture and then sprinkle with half of the cheeses. Cover with remaining bread and then finish with a layer of cheese.

6. Refrigerate for 30 minutes or longer if you can.

7. Preheat the oven to 180 C. Bake the pudding for 30 minutes or until golden and just set. Allow to sit for a few minutes before serving. Serving Suggestions: Serve with a crisp green salad.

Bon Appetit!

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