Savoy & sourdough gratin

Name: Savoy & sourdough gratin
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 60 unsalted butter, softened; 6 slice/s sourdough bread; 1 small Savoy cabbage (about 700g); 130 g mature Cheddar, coarsely grated; 2 medium free range eggs; 2 clove/s garlic, crushed; 1 pint/s whole milk; 1 pinch ground nutmeg; 2 tsp (or 1 tsp mustard powder)

This savoury version of a bread pudding is proper comfort food and a smart way to use up slightly stale bread.

0 out of 5 stars(0) Rate this recipe

Vegetarian1 of your 5 a day

Serves6
CourseSide
Prepare15 mins
Cook45 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

60 unsalted butter, softened
6 slice/s sourdough bread
1 small Savoy cabbage (about 700g)
130g mature Cheddar, coarsely grated
2 medium free range eggs
2 clove/s garlic, crushed
1 pint/s whole milk
1 pinch ground nutmeg
2 tsp (or 1 tsp mustard powder)

Preheat the oven to 200ºC, gas mark 6. Rub a little of the butter on the base and sides of a large, deep casserole dish (about 20x30cm). Butter the bread generously (reserving a little butter), then cut in half.
Cut the cabbage into 6 wedges, remove and discard the stalk, then cut each wedge in half through the middle to form smaller pyramids. Arrange in the casserole dish, alternating with the slices of bread; dot with the remaining butter. Season and bake for 20 minutes, until the cabbage has started to wilt and the bread is beginning to toast.
Meanwhile, set aside a little of the cheese, then put the remaining ingredients in a large jug and whisk until well combined. After 20 minutes in the oven, pour the egg mixture all over the bread and cabbage, scatter over the reserved cheese and bake for a further 20-25 minutes, or until the egg mixture is set and the top is golden brown. Serve hot as part of a roast dinner or for lunch or supper with a side salad.

Typical values per serving when made using specific products in recipe