• Easy
  • Serves 6
  • 15 mins prep
  • 30 mins cook
  • 15 mins marinate

Salami and sourdough bread and butter pudding

bread and butter pudding recipe

There's no better combination than cheese and salami and this delicious dish celebrates them both. With layers of melted gruyère, crispy salami and beautiful sourdough bread, you just can't go wrong!


Salami and sourdough bread and butter pudding

  • 1 tbsp olive oil
  • 6 eschalots, finely sliced
  • 3 cloves garlic, crushed
  • 1 tbsp thyme leaves, plus extra to serve
  • 2 tbsp dijon mustard
  • 1 sourdough bread, sliced
  • 50 g butter, softened
  • 200 g sliced salami
  • 2 cups grated gruyere cheese
  • 3 cups milk
  • 6 eggs, lightly beaten


Salami and sourdough bread and butter pudding

  1. Preheat oven to 180°C. Lightly grease a 10-cup rectangular baking dish.
  2. In a large frying pan, heat oil on medium. Saute eschalot, garlic and thyme for 3-4 minutes until tender. Stir in dijon. Remove from heat, season.
  3. Spread one side of each bread slice with butter. Layer half the sliced bread in the base dish. Top with half each eschalot mixture, salami and cheese. Repeat layers.
  4. In a large jug, whisk milk and eggs together. Slowly pour over the bread and set aside for 15 minutes to soak in.
  5. Bake for 20-25 minutes until golden and custard is set. Serve sprinkled with extra thyme. Accompany with a mixed salad, if liked.
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