As with odd lengths of threads left over from cross-stitch kits, it’s impressive how collections of recipes and recipe books gather. And then usually gather dust.

It must be admitted that most of my collection has something to do with chocolate, but I have also managed to collect a large number of those give-away recipes that supermarkets use to inspire or to get you to buy some new and expensive ingredient.

M and I have finally decided to try them and (oh shock! Oh horror!) get rid of the ones we don’t like. And those we do, can be written into a recipe-journal, and the original also got rid of.

This week, a savoury take on the good old Bread and Butter Pudding.

bread and butter pudding

It’s quite simple: layers of bread and ham, with a handful of spinach, slices of mozzarella, and maybe slices of tomato, drenched in a milk and egg mix (4 eggs to half a pint of milk and seasoning to taste). Serve with salad.

Okay, I’ll be honest, we used chicken, not ham, and skipped the tomato. Neither of us are particularly keen on slices of tomato.

And then bake for about half an hour.

As meals go, we gave it a 5/10. It was all right, a bit bland, a bit too much like omelette and bread mush, but omelettes taste better, and not nearly filling enough for an evening meal. It might have been better if the bread had been buttered, and it’s an excellent way to use up bread, milk and eggs, but our final verdict was that it isn’t good enough to make its way into the recipe book.