Bread and Caramelised Tomato Puddings by Temple Perrotta

for 4 ramekins
8 slices day old white bread
300g cherry tomatoes (datterini)
2 eggs
1 cup milk
salt and pepper to taste
Olive oil for greasing ramekins

Grease the ramekins with abundant olive oil
Wash the cherry tomatoes and cut in half; scoop out the seeds
In a non stick frying pan, fry the tomatoes in a little oil until they have caramelised; salt to taste and set aside
Using a biscuit cutter, cut a round of bread from the centre of each slice: there should be 2 rounds for each ramekin (they should fit perfectly)
Whisk the eggs and add milk, salt and pepper to taste
Soak each slice of bread in the egg/milk mix and place one slice of bread into the bottom of each ramekin Evenly distribute the caramelised tomatoes on top of the first slice
Place the second slice of soaked bread on top and pour any remaining egg/milk evenly over the tops of the ramekins
Bake the ramekins in a 220° oven for 25 minutes, or until the bread is puffed up and golden, and a toothpick comes out clean.
Let get to lukewarm before eating


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