Ricotta And Tomato Bread And Butter Puddings

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The ingredient of Ricotta And Tomato Bread And Butter Puddings

• 150g ciabatta bread thickly sliced
• 40g butter softened
• 1 2 cup 100g ricotta
• 100g semi dried tomatoes coarsely chopped
• 2 tablespoons basil shredded
• 2 cups 500ml milk
• 2 eggs
• 40g parmesan grated

The Instruction of ricotta and tomato bread and butter puddings

• preheat oven to 180u00b0c 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
• 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
• sprinkle puddings with parmesan then bake for 40 minutes or until golden and a skewer inserted into the centre comes out clean serve immediately

Nutritions of Ricotta And Tomato Bread And Butter Puddings

calories: 434 263 calories
calories: 22 grams fat
calories: 12 grams saturated fat
calories: 36 grams carbohydrates
calories: 19 grams sugar
calories: n a
calories: 21 grams protein
calories: n a
calories: 502 95 milligrams sodium
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calories: nutritioninformation