At this time, I am surrounded by cartons, boxes, suitcases, bubble wrap, tapes, dismantled furniture, two sleeping children, two walls, a French window,  and a glorious sunset. I moved houses yesterday. For the past two weeks I have been wrapping, labelling and boxing items like a pro. The kind of calm and organised behaviour that comes from experience only. This was the second time I moved houses in a year. Over the last couple of years I have lived in 5 different houses, cooked in 5 different kitchen and blogged from 4 of them. We did not plan it like that. Not with two young children. But it happened for a different reason each time. There are some good things that come with change though, more so at a spiritual level. You learn to give up and give away. You learn to adapt and detach and find beauty in the simplest of things.

Amongst the first few things I noticed in my new neighbourhood were the cherry blossom trees. Pretty pink cherry blossom flowers in bloom. Spring is round the corner. Gosh! Officially just a day away..my favourite time of the year. It is the time for fresh starts…positive changes..renewed hope, energy and revitalisation. I have a new markets to explore, a new oven to figure…fresh angles to work with my camera. Renewed inspiration. Speaking of inspiration, Donna Hay is a constant source. I can’t ever think of a time when I look at her food photos and don’t feel inspired. This unique tasting bread and butter pudding is simple to put together but the flavours are gorgeous. Sweet caramelised onions, salty feta, earthy rosemary and the gooey warmth of bread pudding on a cold day. The original recipe uses goat’s cheese and is slightly different. I changed it to suit my taste buds and convenience.

I used store bought caramelised onion relish. So then it is a matter of just layering, pouring, baking and finally digging in with a large spoon into the very core of deliciousness. To get a nicely browned crust I kept the pudding under the broiler of my oven for a few minutes.

Caramelised Onion and Feta Bread and Butter Pudding
Serves 4

I loaf sourdough (approx. 600 g) , sliced
1 jar caramelised onion relish
150 g firm feta cheese, crumbled
a few rosemary leaves
3 eggs
2 1/2 cups single/pouring cream
salt and cracked pepper for seasoning
1/2 cup parmesan cheese

Preheat oven to 180 degrees C. Arrange the bread slices horizontally in a loaf fan or baking dish. Spoon the caramelised onion relish, crumbled feta and some of the rosemary leaves in between the bread slices.
Whisk to together the eggs, cream, parmesan, salt and pepper and slowly pour over the bread. Let stand for 15 minutes for the bread to soak up the mixture. Bake for 30 minutes or until set with a golden brown crust. Broil for two minutes for an extra brown crust. Garnish with remaining rosemary leaves.