This year has been super busy in the farm shop thanks to all the new products we've launched. With fruity notes of pineapple, lemon and ginger, our Manzanilla Tropical Chilli Jam has been a particular favourite with customers. It's great paired with soft cheese or as a barbeque glaze, but one of my favourite ways of using it is in a savoury bread and butter pudding. It's a fantastic way to use up less than fresh bread to make a budget lunch or light supper dish so give it a go!
Ingredients
8 small slices of bread
50g butter
Manzanilla Tropical Chilli Jam
1 medium onion
½ yellow pepper
½ medium courgette
3 eggs
500ml milk
150g strong cheddar
Salt and pepper
Sandwich the slices of bread with the butter, some of the grated cheese and good dollops of Manzanilla jam, cut into triangles and line the bottom of an 8 inch/20 cm greased baking tin then season well. For the fluffiest results, make sure the bread is pretty dry.
Slice or dice the onion, yellow pepper and courgette. Season and soften in a little butter or oil over a medium heat and then spoon over the bread to fill in the gaps.
Beat together the milk, eggs and more cheese, season well then pour evenly over the bread and veg. Top with extra grated cheese and leave to stand for a few minutes to allow the bread to absorb all the custard.
Bake in the oven at 170C fan/gas 5 for approximately 30 minutes. Garnish with a good handful of parsley and serve with a green salad and coleslaw.
Serves 4 to 6
Variations
Make with a seeded bread for a nuttier taste and extra crunch. Gluten free bread also works well.
Substitute some cream in the custard mix for a richer result.
For extra economy experiment with whatever cheese or veg you have.
Swap out the Manzanilla jam for one of our regular chilli jams depending on how hot you like it, or even Chilli Chutney. They all make great combinations.