Kerrie Maloney: Sort of Like a Quiche - Savoury Bread and Butter Pudding

This dish makes a good light lunch or brunch dish. It can be prepared in advance and kept in the fridge for hours or overnight and then freshly baked when needed. I use croissants or good quality sour dough and vary the filling according to what is in the fridge and is a good dish to make for last minute guests, providing you keep a few basic supplies in the fridge and freezer. This version is made with leeks, bacon, pumpkin and tasty cheese. Leave out the bacon and make it suitable for vegetarians. Some other versions that I like are leek, pumpkin, capsicum and fetta or mushroom (you need lots) with a little taleggio cheese.

This will make four serves. You do not need to precook the leek mixture. It can be made with all milk, although the cream gives a richer flavour.

Savoury Bread and Butter Pudding

4 croissants ( I used 8 mini croissants)
2 rashers bacon, diced
1 large leek, trimmed,cut in half lengthwise and thinly sliced
1 cup pumpkin, diced into small pieces
1 -2 cloves garlic, crushed

3 eggs
1/2 cup cream
1 cup milk
1 cup sharp tasty cheese
freshly ground pepper
pinch of nutmeg

Put a little oil in a pan, add leeks, garlic, bacon and pumpkin, cook gently until pumpkin is just starting to soften.

Grease a casserole or pyrex dish

Slice croissants in half or cut into chunks. Divide into two and lay on half along the bottom of the dish. You need to keep the other half for the top.