• 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

    Serves: 6
    Prep Time: 10 minutes Total Time: 1 hour 30 minutes

    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

    1

    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 

    2

    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.

    3

    Spread bread with butter; halve slices if large. Place bread slices upright in a buttered 1.75-litre 19cm x 29cm oval ovenproof dish.

    4

    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.

    5

    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. 

    6

    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

    6 Ways to brunch like a pro this season

    Feature Image: Are Media

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