Ricotta and tomato bread and butter puddings

Ricotta and tomato bread and butter puddings

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The ingredient of Ricotta and tomato bread and butter puddings

  1. 150g ciabatta bread, thickly sliced
  2. 40g butter, softened
  3. 1/2 cup (100g) ricotta
  4. 100g semi-dried tomatoes, coarsely chopped
  5. 2 tablespoons basil, shredded
  6. 2 cups (500ml) milk
  7. 2 eggs
  8. 40g parmesan, grated

The instruction how to make Ricotta and tomato bread and butter puddings

  1. Preheat oven to 180u00b0C. Spread ciabatta with butter then cut into 3cm cubes. Divide bread, ricotta, tomatoes and basil between 4, 1 cup-capacity ovenproof bowls or dishes. Toss ingredients to combine then place bowls on an oven tray.
  2. Whisk milk and eggs together in a jug. Season to taste with salt and pepper. Pour egg mixture evenly into bowls then set aside for 10 minutes to allow bread to absorb some of the egg mixture.
  3. Sprinkle puddings with parmesan then bake for 40 minutes or until golden and a skewer inserted into the centre comes out clean. Serve immediately.

Nutritions of Ricotta and tomato bread and butter puddings

calories: 434.263 calories
calories: 22 grams fat
calories: 12 grams saturated fat
calories: 36 grams carbohydrates
calories: 19 grams sugar
calories:
calories: 21 grams protein
calories:
calories: 502.95 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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