Cheesy baked bagel pudding

Method

1. Spread the cut side of the bagels with most of the butter. In a jug, mix the eggs and milk and season well with salt and pepper. Mix the mustards in a bowl, then stir in the herbs and 75ml of the milk mixture. Layer half the halved bagels, cut-side up, in the ovenproof dish, then pour over half the milk and egg mixture and sprinkle with three quarters of the cheese. Add the rest of the bagel halves, cut-side down, then pour over the rest of the milk and egg mixture and press the bagel halves down with your hands to help them soak up the liquid.
2. Drizzle the herby mustard mixture over the bagels, tuck in the pickles and sprinkle with the rest of the cheese. Brush any exposed bagels with the remaining butter, then leave to soak for an hour.
3. Heat the oven to 180°C/160°C fan/gas 4. Bake the bagel pudding for 30 minutes until golden brown and slightly puffed up, then serve straightaway.