This recipe is adapted from the original in Monday Morning Cooking Club’s, ‘It’s Always About the Food.’ Photo credit Alan Benson Photography.
- 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
- Start this recipe the day before. Butter a 1.25 litre (5 cup) ovenproof dish.
- 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.
- 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.
- Pour over the bread and cheese, cover with plastic wrap and refrigerate overnight or for at least 6 hours.
- 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.
- 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.
- Serves 6. Serve with a green salad and a crisp white wine.