Egg Strata Pudding

Recipe by
Monday Morning Cooking Club

This recipe is adapted from the original in Monday Morning Cooking Club’s, ‘It’s Always About the Food.’ Photo credit Alan Benson Photography.

Ingredients

Method

Ingredients

  • 300 g white sourdough bread, crusts removed
  • 60 g Le Conquerant Demi Sel Butter, softened
  • 225 g Pyengana clothbound cheddar,, grated
  • 4 Kangaroo Island Eggs
  • 375 ml Schulz organic Milk, available in store
  • 3 tsps Simon Johnson dijon mustard, heaped
  • ¼ tsp Tabasco Sauce, or to taste
  • ¾ tsp Tasman Sea Salt, or to taste
  • ¼ tsp freshly ground pepper, or to taste

Method

  1. Start this recipe the day before. Butter a 1.25 litre (5 cup) ovenproof dish.
  2. Slice the bread into 1 cm (1/2 inch) slices and spread the butter on both sides. Layer the sliced bread with the grated cheese until all the bread and cheese is used.  
  3. Whisk the eggs in a bowl. Add the mustard and whisk well. Add the milk, tabasco, salt and pepper and whisk until well combined. Taste for seasoning - you should be able to taste mustard, tabasco, salt and pepper.
  4. Pour over the bread and cheese, cover with plastic wrap and refrigerate overnight or for at least 6 hours.
  5. The next day, preheat the oven to 175°C. Remove the plastic wrap from the pudding and bake, uncovered, for 1 hour 30 minutes. Check from time to time and if the top gets too brown, cover with foil.
  6. The pudding is ready when it is golden brown on top and there is only a slight jiggle when you shake the dish. Remove from the oven and allow to rest for 15 minutes before serving.
  7. Serves 6. Serve with a green salad and a crisp white wine.

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