Mini Tomato and Cheese Rustic Bread Puddings

by

Drop

POSTED Mon, 10 November 2014

Serves

6

Total Time

45 MINS

Calories

265

Easy savoury mini bread puddings, baked in a muffin pan. Serve warm with a green salad for a delicious brunch.

recipe-image

    INGREDIENTS


  • Egg icon
    Egg

    100 g (about 2)

  • Milk icon
    Milk

    160 g (about ¾ cup)

  • Heavy cream icon
    Heavy cream

    160 g (about ¾ cup)

  • Rustic french bread icon
    Rustic french bread

    180 g (about ¾)cubed

  • Salt icon
    Salt

    ½ teaspoon (about 3 g)

  • Black pepper icon
    Black pepper

    ½ teaspoon (about 1.07 g)

  • Fresh parsley icon
    Fresh parsley

    1 tablespoon (about 3.9 g)

  • Cherry tomatoes icon
    Cherry tomatoes

    225 g (about 15)halved

  • Swiss cheese icon
    Swiss cheese

    75 g (about ¼ cup)grated

    METHOD


  • 1. Pre-heat oven - 190°C
  • 2. Grease and flour a clean muffin pan
  • 3. Add egg, milk and heavy cream to a clean large mixing bowl
  • 4. Whisk until combined
  • 5. Add rustic french bread to the batter
  • 6. Toss together until combined
  • 7. Let rest - 10 min
  • 8. Add salt, black pepper, fresh parsley, cherry tomatoes and swiss cheese to the batter
  • 9. Mix until combined
  • 10. Spoon batter into muffin pan
  • 11. Bake until lightly browned - 20 min, 190°C
  • 12. Serve

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