Savoury Cheese and Leek Bread Pudding

Cranks has teamed up with award winning chef, Richard Corrigan, to devise a range of innovative new loaves of bread for selected Waitrose stores. The original range of whole loaves feature adventurous flavours and unique twists on classic combinations and this recipe uses the Hippity Homity loaf which is made with mature cheddar, roasted potato, leek, onion and a hint of parsley. Delicious.


2 medium leeks, sliced

1 large loaf of Hippity Homity, sliced and cut into triangles

12 cherry tomatoes, halved

150g (5oz) Cheddar cheese, grated

40g (1 1/2oz) butter

600ml (1 pint) milk

3 medium eggs

Freshly ground black pepper

½ tsp sea salt

Grease a 1.5 litre (2 1/3 pint) baking dish with a little butter. Melt the remaining butter in a frying pan and gently fry the leeks for about 5 minutes, until softened.

Put a layer of bread in the base of the baking dish. Scatter half the leeks and cherry tomatoes on top, then sprinkle with half the grated cheese. Arrange the remaining bread triangles over the surface, followed by the rest of the leeks and cherry tomatoes.

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 20-30 minutes.

Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5. Bake the pudding for 30-35 minutes, until puffed-up and golden brown. 

Recipe created by Cranks and Richard Corrigan.