Brie and bacon bread pudding

Method

1. Heat the grill to high and cook the bacon, turning, for 5-6 minutes until crisp. Set aside to cool, then snip into chunks.
2. Meanwhile, spread the sourdough with the butter (save a bit for brushing) and cut the longer slices in half. Mix the eggs, milk, crème fraîche and some salt and pepper in a jug. Stir in three quarters of the cheddar and all the spring onions.
3. Layer half the buttered bread in the ovenproof dish, tucking in slices of brie and crispy bacon pieces. Pour over half the egg/milk mixture, spreading the cheese and spring onions evenly around the bread. Arrange the remaining bread, brie and bacon in the dish and pour over the remaining egg/milk mix. Use your hands to gently press the bread into the egg/milk mixture. Scatter with the rest of the cheddar, then brush any exposed bread with the remaining butter. Set aside to soak for 1 hour.
4. Heat the oven to 180°C/160°C fan/gas 4. Bake the bread pudding for 25-30 minutes until golden brown and slightly puffed up. Serve straightaway.