Salami and sourdough bread and butter pudding

There's no better combination than cheese and salami and this delicious dish celebrates them both. With layers of melted gruyère, crispy salami and beautiful sourdough bread, you just can't go wrong!

  • Serves 6
  • 15 mins preparation
  • 30 mins cooking
  • 15 mins marinating
bread and butter pudding recipe


Salami and sourdough bread and butter pudding
  • 1 tablespoon olive oil
  • 6 eschalots, finely sliced
  • 3 clove garlic, crushed
  • 1 tablespoon thyme leaves, plus extra to serve
  • 2 tablespoon dijon mustard
  • 1 sourdough bread, sliced
  • 50 gram butter, softened
  • 200 gram sliced salami
  • 2 cup grated gruyere cheese
  • 3 cup milk
  • 6 eggs, lightly beaten


Salami and sourdough bread and butter pudding
  • 1
    Preheat oven to 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 for 3-4 minutes until tender. Stir in dijon. 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 the bread and set aside for 15 minutes to soak in.
  • 5
    Bake for 20-25 minutes until golden and custard is set. Serve sprinkled with extra thyme. Accompany with a mixed salad, if liked.


Use thick white bread, sliced baguette or quartered croissant, if preferred.