Mini Tomato and Cheese Rustic Bread Puddings

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recipe by Drop

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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

recipe updated Oct 8, 2019


  • Egg icon
    100g (about 2)
  • Milk icon
    160ml (¾ cup)
  • Heavy cream icon
    Heavy cream
    160ml (¾ cup)
  • Rustic french bread icon
    Rustic french bread
    180g (about ¾)
  • Salt icon
    about ½ teaspoon (3g)
  • Black pepper icon
    Black pepper
    about ½ teaspoon (1g)
  • Fresh parsley icon
    Fresh parsley
    1 tbsp (4g)
  • Cherry tomatoes icon
    Cherry tomatoes
    225g (about 1⅛ cups)
  • Swiss cheese icon
    Swiss cheese
    75g (about 4½ tbsp)


  • kCook icon Spatula
  • kCook icon Whisk
  • kCook icon Large mixing bowl
  • kCook icon Muffin pan - 6-hole

Step preview

  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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