AT A GLANCE
Think of this as a savoury bread and butter pudding. It's full of all the things we love at breakfast - bacon, eggs, toast and plenty of cheese. It's an excellent option if you're having friends over for breakfast - you can do all the work the night before and bake it in the morning. Salted maple syrup riffs on the classic American bacon-maple combination.
|01||Preheat oven to 180C and butter a 2-litre baking dish. Place bread in a single layer on an oven tray and bake until light golden (3-4 minutes).|
|02||Meanwhile, melt butter in a saucepan over medium-high heat, add leek, garlic and thyme, and sauté until leek is tender and translucent (4-5 minutes).|
|03||Whisk crème fraîche, mustard and half the cream in a bowl until smooth. Add eggs, milk, Tabasco and remaining cream, whisk to combine, then season custard to taste.|
|04||Layer bread in baking dish, tucking bacon rashers in between, then scatter with Gruyère and pour custard over the top. Cover with plastic wrap and refrigerate for at least 3 hours to soak (or overnight).|
|05||For salted maple, boil maple syrup in a large saucepan until caramelised (2-3 minutes). Remove from heat, add butter, bourbon and 50ml water (be careful, hot caramel will spit), then return to heat and bring back to the boil. Stir in ½ tsp sea salt, then stand at room temperature until required. Salted maple will keep in an airtight container for a week.|
|06||Preheat oven to 150C. Scatter pudding with parmesan, season to taste and bake until golden brown (1-1½ hours). Stand for 10 minutes, then scatter with flat-leaf parsley and thyme, and serve with salted maple and extra bacon.|