Savoury Leerdammer bread & butter pudding

Set the oven to 180C/160C fan oven/Gas mark 4.

Cut the crusts off the bread, then cut the bread into 3cm chunks. Melt the butter with the oil in a small frying pan and fry the chopped onion for 3 - 4 minutes until tender. Add the leeks and fry for another minute or so. Add the sweetcorn and mushrooms to the pan and stir well for just a minute or so until the mushrooms are softened. 

Place a spoonful of the vegetable mixture into four individual 200ml baking dishes; scatter over a little cheese then the bread, top with more vegetables and cheese so everything is tumbled together. Beat the eggs in a bowl and pour on the milk and season well. Pour over the bread mixture then bake for 15 minutes until set. Serve hot from the oven with a green salad.