Edam, Cherry Tomato and Basil Bread and Butter Pudding
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
25g butter, softened1 garlic clove, crushed
4 thick slices of stale white bread
12 cherry tomatoes plus a small bunch of cherry tomatoes on the vine
500ml milk
3 free-range eggs
1 tsp smoked paprika
2 tbsp freshly chopped basil
125g Edam, grated
method:
- Begin by preheating the oven to 180C/350F/Gas 4. Mix the softened butter and garlic together in a small bowl, then grease the bottom of a 1 lt shallow ovenproof dish with a little butter.
- Cut the crusts from the bread and spread each slice with the remaining butter. Cut each slice in half, and arrange half in the bottom of the dish. Scatter over the tomatoes, half the cheese and 1 tbsp of the basil. Arrange the remaining bread on top and scatter over the remaining basil.
- Whisk the eggs and paprika together, then whisk in the milk, season with salt and freshly ground black pepper and pour over the bread. Leave to stand for 10 minutes, then scatter over the remainingcheese. Top with the bunch of vine cherry tomatoes, then bake for 30-35 minutes until golden and just set.
- Serve immediately with a crisp green salad.
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