Corlea’s Savoury bread pudding

TRH Corlea's Savoury bread pudding

For Father’s Day brunch, I wanted something delicious with minimal prep. This gooey, cheesy bread pudding that you can make the night before was perfect!
Ingredients:
1 French loaf, cut into bite-sized cubes
About 15 eggs
Milk
Approx 60 shrimp, cooked
About a half cup of smoked cocktail sausages, chopped
About a cup of aged Cheddar, grated
Seasoning

Method:
In a large casserole dish (oiled), dump all the bread, then stick the shrimp and cocktail sausages in all the cracks.
In a large bowl, mix the eggs, milk, and seasoning together well.
Pour over the bread, then top with cheese.
Cover and refrigerate over night so that the bread soaks up all the egg.
The next morning, heat the oven to 360°F.
Bake uncovered until golden brown and sizzling, about 30 minutes or so.
We served it with Canadian bacon and fresh fruit, as well as a celebratory mimosa on the side. It was so good!

Prepared, tried and tested by:  Corlea Smit‎ 

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7 thoughts on “Corlea’s Savoury bread pudding

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