To begin making the Savoury Bread Pudding, first grease a 7 inch baking dish with butter. Preheat the oven to 180 degree Celsius.

Heat olive oil in a small pan and add onion, garlic and sauté for a few seconds, till the onions turn translucent.

Add the mushrooms and stir fry till they begin sweat. Add the rest of the vegetables - zucchini, carrots, bell peppers and spinach, salt and 2 teaspoon pepper and give it a good mix. Take off the heat and add the herbs.

Butter 3 slices of bread and spread the english mustard paste over it. Spread 1-2 tablespoon vegetable mixture on each slice and top it with some grated cheese.

Cover with another bread slice to form a sandwich. Cut each sandwich diagonally into 4 triangles.

Place each triangle vertically in a baking dish. Cut edge placed down.

Sprinkle the leftover vegetable mixture over the bread slices.

In a small mixing bowl add the whisked eggs. Add the milk and whisk till it blends in with the eggs. Add salt and whisk again.

Pour this egg-milk mixture over the arranged sandwich slices and sprinkle herbs, cheese, pepper on top.

Bake in the oven till the custard sets, for about 18-20 minutes. Do not over bake as the pudding will get too dry.

If you think the top of the pudding browns faster cover it with an aluminium foil. Serve hot.

Serve the Savoury Bread Pudding as dinner on a cold winter evening, along with a glass Lavender Lemonade Cooler Recipe and Eggless Choco Lava Cake Recipe for dessert.