Ricotta and Tomato Bread and Butter Puddings

May 30, 2023May 30, 20230 15

Tasty and creamy Ricotta and Tomato Bread and Butter Puddings recipe

by The Chefin Dessert

Prep

20 min

Cook

25 min

Ready In

45 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

481

Sugar

Fat

30g

Ricotta and Tomato Bread and Butter Puddings are a delicious and hearty spin on a classic English pudding. This dish is perfect for a cozy weekend brunch or as a comforting dessert after a long day. The creaminess of the ricotta is perfectly balanced with the tanginess of sun-dried tomatoes, creating a dish that is sure to satisfy any palate. Topped with fresh basil leaves, these bread and butter puddings are a great way to use up leftover bread and create a delicious and filling dish that can be made in no time.

Instructions

1.	Preheat the oven to 180°C/350°F/Gas 4.
2.	Butter 4 x 300ml ramekins and layer the ciabatta slices into them.
3.	In a bowl, whisk together the milk and eggs then stir in the parmesan cheese, sun-dried tomatoes and ricotta.
4.	Pour the mixture over the ciabatta slices and leave to stand for 10 minutes until the bread has soaked up all the liquid.
5.	Place the ramekins on a baking sheet and bake in the oven for 20-25 minutes until the puddings are puffed up and golden brown.
6.	Serve with a generous scattering of fresh basil leaves on top.

PROS

This hearty and flavorful pudding is a perfect treat for brunch or dessert.

With creamy ricotta and tangy sun-dried tomatoes, this dish is sure to tantalize your taste buds.

CONS

This dish is high in fat and calories, so it should be consumed in moderation as part of a balanced diet.

HEALTH & BENEFITS

This recipe contains a healthy dose of protein from the ricotta cheese and eggs.
Ricotta cheese is also a good source of phosphorus, which is essential for strong bones and teeth.
Sun-dried tomatoes are a good source of vitamin C, which supports your immune system and helps your body absorb iron.

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