Cauliflower, Cheddar and Mustard Seed Bread Pudding

Ingredients

• day-old bread, cubed180 g
• cauliflower florets, small350 g
• milk350 ml
• eggs3
• strong cheddar, grated140 g
• mustard seeds1 tsp
• spring onions, sliced3
• butter25 g
• nutmeg1/4 tsp

Method

1. 1Heat the oven to 190°C and butter a baking dish.
2. 2Steam or blanch the cauliflower for 4 minutes until just tender, then drain well.
3. 3Whisk together the milk, eggs, mustard seeds, nutmeg, and a little seasoning.
4. 4Scatter the bread, cauliflower, spring onions, and most of the cheddar into the dish.
5. 5Pour over the custard mixture, press down lightly, and top with the remaining cheese and dots of butter.
6. 6Bake for 25 minutes until puffed and bronzed at the edges.

Tips

• Let the bread sit in the custard for 5 minutes before baking to absorb the liquid evenly.
• Use very dry bread for the best texture, not fresh soft slices.
• A spoonful of chutney on the side gives a bright sweet-sour lift.

Nutrition