Savoury Bread and Butter Pudding with Cheddar, Spinach and Cherry Tomatoes

savoury bread and butter pudding
  • 8 servings
  • 20 minutes to prepare
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  • 500ml milk
  • 5 medium eggs, beaten
  • 6 croissants (stale is best)
  • 100g salted butter, melted
  • 1/2 tsp oregano
  • Salt and pepper to taste
  • 250g baby spinach
  • 1 punnet vine cherry tomatoes
  • 100g cheddar


1. Preheat the oven to 180°C / 160°C Fan / 356°F / Gas Mark 4.
2. Bring the milk to the boil then remove from the heat. Mix in the beaten eggs and keep to one side.
3. Cut the croissants in half lengthways and brush with the melted butter.
4. Place the bottoms of the croissants into a buttered ovenproof dish and season with oregano and a little salt and pepper.
5. Add the spinach to a bowl. Boil a kettle and pour over the spinach to blanch. Once the spinach is soft, allow to cool, then squeeze out the excess water and chop.
6. Place the spinach on top of the croissants along with half of the cherry tomatoes and half of the cheddar cheese.
7. Place the croissant tops on next and pour in the milk and egg mix.
8. Dot the top with
the remaining cherry tomatoes, sprinkle with the remaining cheese and bake in the oven for 20 minutes.
9. Serve with a selection of salads.

Chef’s Tip:
Turn this into a brunch sandwich by splitting the croissant, brushing with butter and fill with spinach, tomatoes and cheese. Now bake until the cheese has melted.