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Ricotta and tomato bread and butter puddings
Ricotta and tomato bread and butter puddings
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Ingredients:
  • 150g ciabatta bread, thickly sliced
  • 40g butter, softened
  • 100g ricotta
  • 100g semi-dried tomatoes, coarsely chopped
  • 40.00 ml basil, shredded
  • 500ml milk
  • 2 eggs
  • 40g parmesan, grated
Instructions:
  • Preheat your oven to 180°C. Butter the ciabatta loaf and cut it into 3cm cubes. Distribute the bread, ricotta, tomatoes, and basil evenly among four 1-cup-capacity ovenproof bowls. Toss the ingredients together gently and place the bowls on an oven tray.
  • In a jug, combine milk and eggs, whisk until smooth. Season with salt and pepper. Evenly pour the mixture into bowls and let it sit for 10 minutes for the bread to soak up the flavors.
  • Top the puddings with a generous amount of Parmesan cheese before baking for 40 minutes or until beautifully golden and a toothpick inserted into the center emerges clean. Enjoy while hot.

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