Grease a 1.5 litre baking dish with a little butter. Melt the remaining butter in a frying pan and gently fry the leeks for about five minutes, until softened.
2 medium leeks, 40 g salted butter
Put a layer of bread in the base of the baking dish. Scatter half the leeks on top, then sprinkle with half the grated cheese. Arrange the remaining bread triangles over the surface, followed by the rest of the leeks.
400 g wholemeal bread, 150 g cheddar cheese
Beat the milk and eggs together and season to taste. Pour evenly over the bread, then sprinkle with the remaining cheese. Leave to stand for 20 to 30 minutes.
600 ml milk, 3 medium eggs, freshly ground black pepper, ½ tsp sea salt
Preheat the oven to 190°C / 170°C fan / 375°F / gas mark 5. Bake the pudding for 30 to 35 minutes, until puffed-up and golden brown.
Notes
For a slightly different take on a bread pudding, why not try my courgette strata?Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.