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Ricotta and Tomato Bread and Butter Puddings Recipe

Ricotta and Tomato Bread and Butter Puddings Recipe

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Ricotta and Tomato Bread and Butter Puddings

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

150 g ciabatta, thickly sliced
40 g butter, softened
100 g ricotta cheese
100 g sun-dried tomatoes, coarsely chopped
2 tbsp fresh basil, shredded
500 ml milk
2 eggs
40 g parmesan cheese, grated

Directions:

Preheat the oven to 180 deg Celsius.
Butter the sliced ciabatta and then cut into 3 cm cubes. Divid the bread, ricotta, tomatoes and basil between 4 1-cup capacity ovenproof bowls of dishes. Toss the ingredients to combine and then place the bowls on an oven tray.
Whisk the milk and eggs together in a jug and season with salt and pepper. Pour the egg mixture evenly into bowls and then set aside for 10 minutes to allow the bread to soak up some of the egg mixture.
Sprinkle puddings with parmesan then bake for 40 minutes or until golden and a skewer inserted into the centre comes out clean.
Serve immediately.
Variations: Try baby spinach for basil and prosciutto instead of tomatoes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	53.36 Kcal (223 kJ)
Calories from fat	22.46 Kcal
		% Daily Value*
Total Fat	2.5g	4%
Cholesterol	17mg	6%
Sodium	72.19mg	3%
Potassium	156.71mg	3%
Total Carbs	5.42g	2%
Sugars	2.19g	9%
Dietary Fiber	0.55g	2%
Protein	2.71g	5%
Vitamin C	1.3mg	2%
Iron	0.4mg	2%
Calcium	52.7mg	5%

Amount Per 100 g
Calories	153.76 Kcal (644 kJ)
Calories from fat	64.71 Kcal
		% Daily Value*
Total Fat	7.19g	4%
Cholesterol	48.98mg	6%
Sodium	208.02mg	3%
Potassium	451.59mg	3%
Total Carbs	15.61g	2%
Sugars	6.32g	9%
Dietary Fiber	1.6g	2%
Protein	7.8g	5%
Vitamin C	3.8mg	2%
Iron	1.1mg	2%
Calcium	151.8mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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