Oh my fucking goodness!
I have a much more savoury than sweet tooth and am always looking for savoury versions of stuff.
I also love bread and butter pudding anyway.
You are like a prophet or something!
You have delivered a message to me that I would not have ever thought of myself but the idea has basically changed my life!!
. But I am delighted to inspire in any way (especially where food is concerned!) 
Hardly
I think the possibilities with savoury bread and butter pudding are endless. The key is getting the correct ratio of bread to liquid. On the one hand, you don't want your dish too eggy and on the other, you don't want the bread too soggy. I used around 1/3 of a cup of cream and added 6 eggs (was surprised at that many but its standard for these kind of puds, like the sweet versions). Savoury do exist, but the nice thing about doing your own, is you can be completely original.
I am now thinking about playing with this idea but with a kind of bechemal/cheese sauce but with extra egg in place of the "custard".
I never used to like bread and butter pudding until my dad made it with hot cross buns and loads of extra spice so I am thinking there us so much one can do with it
It's an experiment. I saw a goats cheese bread and butter pudding as an entree on a menu a few months ago (sadly after the meal, we were having a la carte) but it was the first time I had seen anything like that and found it very inventive. I must tell you: variations have been done and there are lots of interesting takes on the internet, but its fun to make your own stamp. Give it a go! I'd love to hear what you come up with
Hardly
I have been at my parents and cooking really lovely and satisfying but essentially focused on health, food, for the last few days.
So today all I have eaten is ginger nut biscuits and Sainsburys extra strength garlic bread
I will bear that in mind.
Why do they keep advising using stale bread (apart from of course avoiding waste) when what we have used is lovely?
Two reasons (I think). First is because bread that is too fresh is too soft to soak up the liquid (from the eggs, 'custard' or in the case of stuffing, stock, for it not to go soggy). You do need soft of croutony consistency, which is why sliced French bread (although not the heels), or slices of regular sandwich bread a few days old are popular. I think the other reason is because of the tradition of the ingredients being 'leftover' so it makes use of stale bread (obvs without bluemould/ gone off)
Off topic (and sorry back to thread now) but the 'stale bread' thing did did get to thinking earlier, who first came up with the idea of eating blue mould cheese?
Right back to all yer dinns.....
