Ricotta and Tomato Bread and Butter Puddings – a delicious recipe with butter, ricotta cheese, tomatoes, fresh basil, eggs, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180 deg Celsius.
2
Butter the sliced ciabatta and then cut into 3 cm cubes.
3
Divid the bread, ricotta, tomatoes and basil between 4 1-cup capacity ovenproof bowls of dishes.
4
Toss the ingredients to combine and then place the bowls on an oven tray.
5
Whisk the milk and eggs together in a jug and season with salt and pepper.
6
Pour the egg mixture evenly into bowls and then set aside for 10 minutes to allow the bread to soak up some of the egg mixture.
7
Sprinkle puddings with parmesan then bake for 40 minutes or until golden and a skewer inserted into the centre comes out clean.
8
Serve immediately.
9
Variations: Try baby spinach for basil and prosciutto instead of tomatoes.
312
kcal
Calories
23
g
Fat
9
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 150 g ciabatta, thickly sliced, 40 g butter, softened, 100 g ricotta cheese, 100 g sun-dried tomatoes, coarsely chopped, and more.
Yes, Ricotta and Tomato Bread and Butter Puddings falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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