5374 Cheesy Bread And Butter Pudding!

[B]This is my own recipe...[/B]
I made it up a number of years ago - DH loved it for his supper.
Now if [I]this [/I]doesn't warm you up on those cold winter evenings ....

The doses are entirely up to you - it depends on how many people you want to share it with...

[B][COLOR="Red"]Cheesy Bread and Butter Pudding[/COLOR][/B]

* Set and pre-heat the oven to 220°C - 425°F (a bit less if it's fan assisted)

* Clean and slice two onions and fry in hot olive oil until browned. Then strain to get rid of the oil and leave to cool.

* Slice and cut or grate approx 400 -500g (or sufficient to personal taste) of a good, not too strong cheese. Cheddar (or Fontina in Italy) is pretty good for this. Personally I prefer a fairly strong cheese).

* Using sliced bread (not necessarily the square kind - any bread, (but in Italy [U]NOT[/U] pane di Toscana senza sale-unsalted) Butter each slice, sufficient to fill a fairly deep glass ovenproof dish or deep sided bread tin.

* Beat one or two eggs (depending on the size of dish/tin you are using) add a pinch of salt and a little milk to these.

* Grease the dish or tin.

* Starting with a bottom layer of buttered bread, build up layers of fried onions, cheese and more bread until you reach the top - making sure that the last layer is of bread.
Now slowly pour the egg/milk mixture over the top of the layers making certain that the top layer is wet all over.

* Place in the hot oven until the top is nicely browned and all the liquid is absorbed.

N.B. Be very careful though, because the cheese does get soft an often 'runny', and could be mistaken for the egg/milk liquid.

*Cut and serve when hot. (Mind you it's pretty nice sliced cold as a snack or pic-nic addition too-if there's any left).

Sorry if my explanations aren't up to a chef's or cooks standard.
But I hope you enjoy it, if you're ever brave enough to try!!!!!:rolleyes:

Carole B