This dish is pure indulgence. It is possible to make from Christmas leftovers; using chopped gammon or ham in place of the lardons and the odds and sods from a cheese board; as long as they are prone to melt well. Serve it warm with some sharply dressed salad leaves on the side. 



  • Turn your oven to 190⁰C/Gas 5 to preheat.

    Warm a pan and fry the lardons over a medium heat until starting to colour and crisp at the edges. This will take about 10-12 minutes.

    Meanwhile, mix the garlic into the butter and spread it on to the sliced bread. 

    Find a baking dish or pan that will comfortably fit the bread in about 3 layers - halving the slices often helps to make layering easier. Put a quarter of the lardons and cheddar to one side for the top. Now place a layer of bread into the dish and top it with half of the lardons, cheese, thyme and a generous grind of black pepper. Repeat the process and then top with the final layer of bread. 

    Whisk together the cream, milk, egg yolks and mustard. Pour them evenly into the dish, before scattering the reserved lardons and cheddar across the top. Cover loosely with foil and bake for 30 minutes before removing the foil and baking for a final 20 minutes, or until golden and bubbling on the top. 

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