Recipes Mustard & prosciutto savoury bread puddings

Recipes Mustard & prosciutto savoury bread puddings

Recipes Mustard & prosciutto savoury bread puddings

Recipes Mustard & prosciutto savoury bread puddings Eggs and toast go from breakfast to dinner in this delicious, stylish dish with rich sour cream and Dijon sauce. Mustard & prosciutto savoury bread puddings

Ingredients

  • 18 (about 260g) slices crusty sourdough baguette (see note)
  • 40g butter, at room temperature
  • 250ml (1 cup) milk
  • 125g (1/2 cup) sour cream
  • 6 eggs, lightly whisked
  • 3 teaspoons Dijon mustard
  • 75g thinly sliced prosciutto, torn
  • Mixed salad leaves, to serve

Method

  • Step 1

    Preheat oven to 180�C. Spread both sides of the bread with butter. Divide bread among six 310ml (1/4-cup) capacity ramekins.

  • Step 2

    Whisk the milk, sour cream, egg and mustard in a large jug until combined. Season with salt and pepper. Pour the egg mixture evenly among the ramekins. Top with prosciutto.

  • Step 3

    Place the ramekins on a baking tray and bake for 15-20 minutes or until golden and just set. Serve with mixed salad leaves.