Bread and ricotta pudding with Isle of Wight tomatoes and mustard butter
This gooey, warming bread and butter pudding with a tomato twist is a delicious take on a classic dish.
Serves: 4
Preparation time: 30 mins
Cooking time: 45 mins
You’ll need
60g soft butter, plus more to grease the dish
2 tbsp Dijon mustard, plus extra to serve
1 day-old focaccia or baguette, about 200g, thinly sliced
250g ricotta
350ml milk
300ml double cream
1 tbsp thyme leaves, or use chives
5 eggs, beaten
Salt and freshly ground black pepper, to taste
400g Isle of Wight cherry tomatoes, halved
80g cheddar, gruyere or comté cheese, coarsely grated
200g Isle of Wight vine-on cherry tomatoes, optional
Green salad, to serve
What to do
Heat oven to 165°C degrees and butter a 25cm baking dish.
In a bowl, beat the mustard into the butter.
Butter the slices of bread on one side with the mustard butter, and on the other side, spread each with a layer of ricotta. Arrange the bread, buttered side up, in overlapping rows to fill the dish.
In a mixing bowl, whisk the milk, cream, thyme and eggs and season well with plenty of freshly ground pepper and a good pinch or two of salt. Pour this mix over the bread. Let the dish settle for 15 minutes before baking, then add the tomatoes to the top of the dish.
Add the cheese and if using, the vine-on cherry tomatoes. Bake for 40 – 45 minutes until the custard in the centre is set but a little wobbly, the top is golden brown, and the sides are bubbling.
Remove from the oven and allow to rest for 10 – 15 minutes. Serve warm with extra Dijon and a green salad at the table.
Recipe courtesy of The Tomato Stall
Melina - Assistant Editor
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