Cheesy brunch bread pudding with slow-roasted tomatoes
A cheese lover’s dream brunch!
SERVES 6 | PREP TIME 10min | COOK TIME 1hour 30 min | VEGETARIAN
INGREDIENTS
Slow-roasted tomatoes
- 6 medium roma tomatoes, halved
- 1 tbsp olive oil
- 1 tbsp rosemary leaves
- 2 tsp fennel seeds
Cheesy brunch bread pudding
- 2 tbsp olive oil
- 3 onions, sliced thinly
- 3 garlic cloves, crushed
- 1 tbsp chopped rosemary leaves, plus 1 tablespoon leaves extra
- 2 tsp fennel seeds
- 300 g stale crusty sourdough bread, sliced thickly
- 60 g salted butter, softened
- 4 eggs, beaten lightly
- 1¼ cups milk
- ⅔ cup buttermilk
- ⅓ cup grated parmesan, plus 2 tablespoons extra
- ⅓ cup chopped parsley leaves
- 2 tbsp chopped chives
- ¾ cup fresh ricotta
- 150 g brie, sliced
METHOD
Slow-roasted tomatoes
PREHEAT oven to 140°C. Place tomatoes on a large oven tray lined with baking paper; drizzle with oil, sprinkle with rosemary and fennel seeds, then season. Bake for 1 hour or until edges are beginning to darken and tomatoes have shrunk slightly. Remove and set aside.
Cheesy brunch bread pudding
HEAT oil in a pan over medium heat. Cook onion, stirring, for 8 minutes or until softened. Add garlic, chopped rosemary and fennel seeds; cook for a further 5 minutes or until very tender.
SPREAD bread with butter; halve slices if large. Place bread slices upright in a buttered 1.75-litre 19cm x 29cm oval ovenproof dish.
WHISK egg, milk, buttermilk, parmesan, parsley and chives in a bowl. Season. Pour egg mixture over bread. Place spoonfuls of onion mixture and ricotta between and on top of bread slices. Top with brie and sprinkle with extra parmesan and extra rosemary. Allow to stand for 20 minutes.
REMOVE roasted tomatoes from oven; increase the temperature to 180°C. Bake bread pudding for 30 minutes or until the egg mixture has set and the top is golden and crusty.
SERVE pudding topped with roasted tomatoes.
FOOD TEAM TIP: The slow-roasted tomatoes can be made 3 days ahead. Store in an airtight container, in the fridge.
Cheesy brunch bread pudding with slow-roasted tomatoes
Ingredients
- Slow-roasted tomatoes
- 6 medium roma tomatoes, halved
- 1 tbsp olive oil
- 1 tbsp rosemary leaves
- 2 tsp fennel seeds
- Cheesy brunch bread pudding
- 2 tbsp olive oil
- 3 onions, sliced thinly
- 3 garlic cloves, crushed
- 1 tbsp chopped rosemary leaves, plus 1 tablespoon leaves extra
- 2 tsp fennel seeds
- 300 g stale crusty sourdough bread, sliced thickly
- 60 g salted butter, softened
- 4 eggs, beaten lightly
- 1¼ cups milk
- ⅔ cup buttermilk
- ⅓ cup grated parmesan, plus 2 tablespoons extra
- ⅓ cup chopped parsley leaves
- 2 tbsp chopped chives
- ¾ cup fresh ricotta
- 150 g brie, sliced
Instructions
Slow-roasted tomatoes
Preheat oven to 140°C. Place tomatoes on a large oven tray lined with baking paper; drizzle with oil, sprinkle with rosemary and fennel seeds, then season. Bake for 1 hour or until edges are beginning to darken and tomatoes have shrunk slightly. Remove and set aside.
Cheesy brunch bread pudding
Heat oil in a pan over medium heat. Cook onion, stirring, for 8 minutes or until softened. Add garlic, chopped rosemary and fennel seeds; cook for a further 5 minutes or until very tender.
Spread bread with butter; halve slices if large. Place bread slices upright in a buttered 1.75-litre 19cm x 29cm oval ovenproof dish.
Whisk egg, milk, buttermilk, parmesan, parsley and chives in a bowl. Season. Pour egg mixture over bread. Place spoonfuls of onion mixture and ricotta between and on top of bread slices. Top with brie and sprinkle with extra parmesan and extra rosemary. Allow to stand for 20 minutes.
Remove roasted tomatoes from oven; increase the temperature to 180°C. Bake bread pudding for 30 minutes or until the egg mixture has set and the top is golden and crusty.
Serve pudding topped with roasted tomatoes.
Made this cheesy brunch bread pudding with slow-roasted tomatoes? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: 6 ways to brunch like a pro this season
Feature Image: Are Media
