Tomato bread-and-butter pudding with ricotta and mustar Recipe

If daubing day-old focaccia with mustard butter on one side and thick clouds of ricotta on the other, before baking it with an egg custard with cherry tomatoes and sage sounds up your street, then this is the recipe for you. Serve it warm, not piping hot, so the flavours fuse and the various components settle and slump all together as one. 

Heat the oven to 165°C (145°C fan) and butter a 25cm baking dish. In a bowl, beat 1 tbsp Dyon mustard and 30g butter. Butter 4, day-old, focaccia or baguette slices on one side with the mustard butter, then spread the other side with a layer of ricotta. Arrange the bread buttered side up in overlapping rows to fill the baking dish.

In a bowl, whisk 175ml milk, 150ml double cream, 4 chopped sage leaves and 3 beaten eggs, and season with plenty of pepper and a good pinch or two of salt. Pour over the bread and leave to soak for 15 minutes.

Scatter 200g halved cherry tomatoes evenly on top, sprinkle over 40g grated cheese (cheddar, gruyere or comté) and bake for 40–45 minutes, until the custard is set, but still a bit wobbly in the centre, the top is golden brown and the sides are bubbling.

Leave to rest for 10–15 minutes and serve with extra dijon on the side, if you like.

A green salad, dressed with a light vinaigrette, or steamed vegetables (green beans would be nice) make a fine serving suggestion to compensate for all the dairy. 

(Click here for Claire Thomsons original recipe)







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Tomato bread-and-butter pudding with ricotta and mustar Recipe

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Tomato bread-and-butter pudding with ricotta and mustar Recipe https://sweetteabiscuits.blogspot.com/2022/07/tomato-bread-and-butter-pudding-with.html

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