This cheesy bread and butter pudding is one of the best brunch dishes I have come across. It has to be prepared the night before, which makes for a flying start the next day.
300 g crustless substantial white bread
300 g cheddar cheese, freshly grated
2 tablespoons grana padano, freshly grated, or parmesan cheese
2 teaspoons chives, freshly snipped
2 tablespoons parsley, freshly chopped
1 cup cream
freshly ground black pepper
90 g butter, melted
Cut bread into 2 cm cubes, then put into a large bowl and add cheese and herbs. In a separate bowl, whisk eggs and cream, then season to taste with salt and pepper. Pour egg mixture over bread and mix lightly. Leave overnight.
Next day, preheat oven to 180°C and lightly grease 6 x 150 ml moulds with some of the butter. Lightly mix batter and spoon loosely into moulds to two-thirds full, ensuring there is an even mix of bread and cheese. Drizzle over remaining butter and bake until puffed and golden, about 15 minutes. Serve at once.
(Instead of individual moulds, the batter can be spooned into a 6 cm deep 1 litre baking dish. Serve scoops of the pudding with the crispy side uppermost.)