Bacon ‘n’ sprout bread ‘n’ butter pudding

Who said bread and butter pudding couldn’t be savoury – and seasonal?! We’re giving new life to the misunderstood Brussels sprout, with a dish that says comfort like no other. Crispy on the top and silky soft in the middle, perfect for a cosy winter night and made even more planet-friendly in the air fryer, this dinner has oodles of flavour. Trust us, it’s a keeper, and a great way to love your leftovers.

Preparation time

40 mins, plus time to soak




  • 50g unsalted butter, plus extra for greasing
  • 6 thick slices sourdough bread
  • 3 Respectful eggs
  • 400ml milk
  • 100g smoked bacon lardons
  • 100g Brussels sprouts, finely sliced
  • 30g mature cheddar (we like Ivy’s Reserve Vintage Cheddar), finely grated


  1. Preheat the air fryer to the bake function at 170°C. Grease an ovenproof dish (approx 15cm by 25cm) with butter.
  2. Butter the slices of bread, cut into rough chunks and arrange in an even layer in the dish. Whisk together the eggs and milk; season. Pour this over the bread and pat everything down with the back of a spoon so that all is covered in the egg mix. Leave for 30 mins to allow the bread to soak up the egg mix.
  3. Meanwhile, add the bacon lardons to the airfryer for 8 mins, until golden and crispy.
  4. Remove and add to a bowl along with the shredded sprouts, tossing to combine. Scatter over the top of the soaked bread. Grate over the cheddar. Place in the air fryer to cook for 25 mins, until just set and brown on top.
  5. Remove from the air fryer, leave for 5 mins to rest before serving alongside a green salad.

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