Cheddar, leek & cherry tomato bread & butter pudding

This cost-conscious savoury meal makes the most of bread that might be a little past its prime. It uses bread from a 3- to 4-day-old loaf to its best advantage to make a fantastic main course meal that's suitable for vegetarians

• Preparation: 15 mins
• Cooking: 30 mins
• Serves: 4

What you need:

• 40g (1 1/2oz) butter
• 2 medium leeks, sliced
• 6 slices Warburtons Unsliced Tiger White or Brown from a 3-4 day old loaf, sliced and cut into triangles
• 12 cherry tomatoes, halved
• 150g (5oz) mature Cheddar cheese, grated
• 600ml (1 pint) milk
• 3 medium eggs
• Freshly ground black pepper

What you do:

1. 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.
2. 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.
3. 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.
4. 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. Serve at once.

Handy cook's tip:

Leave the pudding to stand for just 10 minutes if you haven't got much time. Alternatively, assemble it a few hours in advance, ready for baking when you need it.
Try using different cheese - Red Leicester or Double Gloucester work well too.
For non-vegetarians, fry some chopped cooked ham or bacon with the leeks for a change.

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