SALAMI & SOUR DOUGH BREAD & BUTTER PUDDING

SERVES 6 PREP 15 MINS + SOAKING COOK 30 MINS PER SERVE 3425kj COST $$$$$

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

1 Preheat oven to moderate, 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 3-4 mins until tender. Stir in mustard. 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 bread, set aside 15 mins to soak.

5 Bake 20-25 mins until golden and custard is set. Serve sprinkled with extra thyme. Accompany with a mixed salad, if liked.