Chicken Bread & Butter Pudding

Preparation time: 45 minutes allowing 30 minutes standing time

Cooking time: 35 – 40 minutes - Serves 4

1 pack Heck Chicken Italia Sausages

25g – 50g spreadable butter

10 slices Brioche loaf

2 tbsp tomato ketchup

Chopped basil leaves

3 large eggs

500ml milk

2 tsp Dijon mustard

Sea salt and cracked black pepper.

Oven temperature 180°C/Fan 160˚C/Gas 4

Method

1. Fry the Heck Italia sausages in 1 tsp sunflower oil over a medium heat for 5 – 6 minutes.
2. Use a small amount of the butter to grease a baking dish 20cm x 25cm.  Spread the remaining butter over one side of the slices of bread.
3. Spread 4 of the slices for the base with tomato ketchup and lay in the bottom of the dish.
4. Use 5 of the sausages cut into slices lengthwise to lay onto the bread and sprinkle with the chopped basil.
5. Cut the remaining bread into 3 diagonal ‘roughly shaped’ triangles arrange over the top of the sausages.
6. Cut the remaining sausages in half lengthwise and lay on top of the bread.
7. Beat the eggs in a large jug, and then add the milk, Dijon mustard and seasoning.
8. Pour the egg and milk mixture all over the bread and let it soak in for a few minutes.  Cover and allow standing time of 30 minutes.
9. Place in a preheated oven and bake for 35 – 40 minutes or until golden brown.
10. Cool for a few minutes and serve sprinkled with small basil leaves and Serve with Crème Fraiche or natural yogurt.

Cooks Tip: Instead of using tomato ketchup, the base bread slices could be spread with tomato or basil pesto and diced sundried tomatoes sprinkled over the base sausages.

NUTRITION INFORMATION