Recipe for Savoury Bread and Butter Pudding with An Asparagus Sauce 
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Yield:
4 servings
Ingredients:
Amount Ingredient
8 slc White/brown or wholemeal bread, crusts removed
1 x Garlic clove, crushed
1 x Onion, finely chopped
800 gm Butter, softened
1 can Tomato soup
150 gm Cheddar cheese, grated
25 gm Parmesan cheese, grated
6 x Leaves of fresh basil, shredded
3 x Eggs
Salt and pepper
----------------- ASPARAGUS SAUCE ----------------
300 gm Asparagus, cooked
125 ml Vegetable stock
125 ml White wine
Seasoning
4 tbl Double cream
Instructions:
Instructions: Preheat the oven to 160C.

Sweat off the onions and the garlic, then add the shredded basil. Spread the butter on the bread, trim the crusts and cut to size.

Lay the bread on the base of an ovenproof dish, cover with a layer of onion mix then a layer of cheese, repeat the process until all the bread is used.

Make up the tomato custard using eggs, tomato soup and seasoning. Whisking all the ingredients thoroughly.

Pour into the dish and over the bread. Sprinkle with remaining grated cheese and parmesan. Bake in a bain marie within the oven for approximately 40 minutes.

To serve: Scoop out and serve with an asparagus sauce and julienne of yellow pepper and bunch of chives.

Asparagus sauce: Liquidize asparagus, stock and wine until a smooth sauce is obtained.

Place into a saucepan and bring up to the boil. Strain through a strainer into a clean saucepan.

Add the double cream and warm through.

Correct seasoning and consistency.

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