Ricotta and Tomato Bread and Butter Puddings

Ingredients

• 150 g ciabatta, thickly sliced
• 40 g butter, softened
• 1/2 cup ricotta cheese
• 100 g sun-dried tomatoes, coarsely chopped
• 2 tablespoons basil, shredded
• 2 cups milk
• 2 eggs
• 40 g parmesan cheese, grated

Directions

1. 1

   Preheat oven to 180°C Spread ciabatta with butter then cut into 3cm cubes. Divide bread, ricotta, tomatoes and basil between 4, 1 cup-capacity ovenproof bowls or dishes. Toss ingredients to combine then place bowls on an oven tray.

2. 2

   Whisk milk and eggs together in a jug. Season to taste with salt and pepper. Pour egg mixture evenly into bowls then set aside for 10 minutes to allow bread to absorb some of the egg mixture.

3. 3

   Sprinkle puddings with parmesan then bake for 40 minutes or until golden and a skewer inserted into the centre comes out clean. Serve immediately.