Main Course Bread Pudding 

Recipe and photographs by Yuval Mozes of the blog Edible Poetry

You got stuck with a few wrinkly cherry tomatoes in the refrigerator. Half a loaf of bread is waiting on the counter. Wait a minute! Before you throw them away, try this new comforting recipe.

Ingredients:

750 gr cherry tomatoes (preferably colorful)

Olive oil

250 gr feta cheese

Black and green olives

About 6 garlic cloves with shell

Small hot pepper

1 bunch basil

3 ciabattas (in the original recipe, but any other similar leftover dried bread may be used. Dry bread is recommended but also fresh bread can be used)

3 cups milk

1 box (250 ml) cream (10% / 15% / 30% to your choice)

3 eggs

Salt and pepper

Preparation:

Heat the oven to 180 degrees.

Halve the cherry tomatoes and neatly line them up in the baking tray, surrounded by the garlic cloves in their shells. Sprinkle the tomatoes and garlic with olive oil, and scatter salt and pepper – place in the oven for approximately 45 minutes, until the tomatoes slightly shrivel and caramelize. Remove the baking tray from the oven and leave the tomatoes and garlic to cool down.

Peel the garlic cloves and have them, chop a hot pepper into small pieces, crumble the feta cheese to small-medium pieces and pit and halve the olives.

In a bowl – combine milk, eggs and cream, salt and pepper.

Important note: The tray size will determine the crispiness and tenderness of the dish. For less crispy edges and extra tender center (preferred by the author), use a 30X20 cm baking tray.

Dish assembly:

Cut small pieces of the ciabatta (or bread), arrange them on the baking tray, and generously scatter tomatoes, feta cheese, garlic, hot pepper, torn basil leaves, olives, salt, and pepper.

Pour ½ or ⅓ of the liquid mixture over the ingredients in the tray, according to the number of layers you choose to make.

The top layer will be the various veggies.

Let the tray rest for 30 minutes for the bread to absorb all the liquids.

Bake for 35 minutes at 180 degrees – until the pudding rises and the top slightly browned.

Remove the pudding from the oven and allow to cool (the rising will drop); serve large hearty slices.

 

Did you give it a try? Hashtag – #lovefoodnotwaste

For more of Yuval’s recipes: https://ediblepoetry.wordpress.com/
https://www.facebook.com/pg/ShiraAchila/photos/?ref=page_internal

 

Recipe and photographs by Yuval Mozes of the blog Edible Poetry

Main Course Bread Pudding

Recipe and photographs by Yuval Mozes of the blog Edible Poetry

 

Recipe and photographs by Yuval Mozes of the blog Edible Poetry

You got stuck with a few wrinkly cherry tomatoes in the refrigerator. Half a loaf of bread is waiting on the counter. Wait a minute! Before you throw them away, try this new comforting recipe.

Ingredients:

750 gr cherry tomatoes (preferably colorful)

Olive oil

250 gr feta cheese

Black and green olives

About 6 garlic cloves with shell

Small hot pepper

1 bunch basil

3 ciabattas (in the original recipe, but any other similar leftover dried bread may be used. Dry bread is recommended but also fresh bread can be used)

3 cups milk

1 box (250 ml) cream (10% / 15% / 30% to your choice)

3 eggs

Salt and pepper

 

Preparation:

Heat the oven to 180 degrees.

Halve the cherry tomatoes and neatly line them up in the baking tray, surrounded by the garlic cloves in their shells. Sprinkle the tomatoes and garlic with olive oil, and scatter salt and pepper – place in the oven for approximately 45 minutes, until the tomatoes slightly shrivel and caramelize. Remove the baking tray from the oven and leave the tomatoes and garlic to cool down.

Peel the garlic cloves and have them, chop a hot pepper into small pieces, crumble the feta cheese to small-medium pieces and pit and halve the olives.

In a bowl – combine milk, eggs and cream, salt and pepper.

 

Important note: The tray size will determine the crispiness and tenderness of the dish. For less crispy edges and extra tender center (preferred by the author), use a 30X20 cm baking tray.

Dish assembly:

Cut small pieces of the ciabatta (or bread), arrange them on the baking tray, and generously scatter tomatoes, feta cheese, garlic, hot pepper, torn basil leaves, olives, salt, and pepper.

Pour ½ or ⅓ of the liquid mixture over the ingredients in the tray, according to the number of layers you choose to make.

The top layer will be the various veggies.

Let the tray rest for 30 minutes for the bread to absorb all the liquids.

Bake for 35 minutes at 180 degrees – until the pudding rises and the top slightly browned.

Remove the pudding from the oven and allow to cool (the rising will drop); serve large hearty slices.

 

Did you give it a try? Hashtag – #lovefoodnotwaste

For more of Yuval’s recipes: https://ediblepoetry.wordpress.com/
https://www.facebook.com/pg/ShiraAchila/photos/?ref=page_internal

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