Grill Hills: savoury Mediterranean bread-and-butter pudding

Q: I am a big fan of bread-and-butter pudding and am thrilled to see it and other old-fashioned treats like rice pudding coming back into fashion. But I have only ever once tasted a savoury bread-and-butter pudding, when visiting Spain. It had olives in it, I think, and was delicious. Do you have a recipe for something like this? - Hugh Scrimgeour, Kensington

A: The beauty of bread-and-butter pudding is that you can alter it to suit your taste, by adding spices, fruit, jams or just about anything, really. Here's a savoury version with a Mediterranean twist.

MEDITERRANEAN BREAD-AND-BUTTER PUDDING

Serves 4-6

Ingredients:

Stale white bread (French or standard)

60ml ( cup) butter

60ml ( cup) sun-dried tomato pesto or basil pesto

150g mozzarella, sliced

2-3 large firm tomatoes, sliced (or a small sachet sun-dried tomatoes in oil, drained)

60ml ( cup) black or green olives, pitted

300ml milk

250ml (1 cup) fresh cream

3 extra-large eggs

15ml (1 tbsp) fresh oregano, chopped

Salt and freshly ground black pepper

50g Parmesan, freshly grated

Method:

Cut the bread into thick (about 2.5cm) slices, enough to line the bottom of a rectangular 2-litre oven dish. Blend together the butter and pesto and spread generously on one side of each slice. Layer the bread in the dish with the mozzarella, tomatoes and olives. Beat together the milk, cream, eggs and oregano. Season and pour over the pudding. Leave to stand for 10 minutes for the bread to absorb the liquid. Sprinkle with the Parmesan and bake the pudding in a preheated oven at 190°C for 40-60 minutes or until puffed up and just set. Serve warm. This can also be baked in individual ramekin dishes, for 30 minutes.