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Bacon & egg pudding
SERVES 6 PREP + COOK TIME 1 ½ HOURS (+ STANDING TIME)
10 thick slices of crusty Italian bread
20g butter, plus extra for greasing
1 medium (200g) onion, sliced thinly
1 clove garlic, finely chopped
2 teaspoons thyme, plus extra leaves to serve
250g sour cream
2 tablespoons Dijon mustard
8 eggs
2 cups (500ml) milk
6 rashers streaky bacon, rind removed, halved
100g Gruyère or cheddar cheese, grated coarsely
20g finely grated