Sausage Breakfast Bread Pudding

Serves 8

455g/16oz bulk sausage meat

6 eggs

400ml/16 fluid oz milk

1 tsp dry mustard

1 Granny Smith apple, peeled, cored and diced finely

1 tsp rubbed sage

6 slices white bread, crust removed and cut into 1-inch pieces

4-6 mushrooms, diced

170g/6oz grated cheddar cheese

Preheat oven to 180C (350F). Cook the sausage meat in a frying pan, using a wooden spoon to break it into smallish pieces. Drain the pieces on a paper towel and set aside.

Whisk the eggs in a large bowl. Add the milk, mustard and sage. Whisk to combine.

Butter a 9x13-inch baking dish. Cover the bottom with bread cubes. Sprinkle the sausage meat over the bread, then the apple, mushrooms and finally the grated cheddar cheese.

Pour the egg mixture over the contents of the baking dish.

Cover the mixture with cling film and refrigerate overnight.

Remove the mixture from the refrigerator and bring it to room temperature. Bake uncovered at 180C/350F for 40-50 minutes or until the centre tests done, when a knife inserted into the centre comes out clean. Garnish with a grilled tomato.