Savoury Bread and Cherry Tomato Pudding

May 16, 2018

Great for lunch! And the perfect way to use up some left over sliced bread.

Purebread Big Daddy Oats organic bread is good to use in this recipe. Its wholesome and chewy and is made slowly by the traditional method of bulk fermentation.

Bottled sliced jalapeno peppers can be found in most supermarkets.



1Heat the oven to 180 degrees C

2Toss the cherry tomatoes and garlic in 1 tbsp of olive oil

3Bake the cherry tomatoes with the smashed garlic in a single layer in a roasting pan for about 10 minutes until the tomatoes are piping hot and the skins have started to split

4In a large bowl beat the eggs with the milk and 1/2 teaspoon of salt

5Stir in the tomatoes and spring onions, the smashed garlic and the basil.

6Pour this mixture into a small well greased quiche dish (20cm)

7In another bowl toss the bread cubes with the 2 tablespoons of melted butter.

8Spread the bread cubes over the eggy tomato mixture and press them down until well soaked.

9Bake the quiche until set (about 30 minutes but may take a little longer)

10Wait for a few minutes before serving. Biting into a very hot cherry tomato can burn your mouth (it happened to me!)


1 punnet of cherry tomatoes

2 cloves of garlic (peeled and smashed)

1 tbsp of olive oil

2 eggs

1/2 cup of milk

1 3/4 cups of cubed Purebread Big Daddy Oats bread

3 slices of jalapeno peppers (finely chopped, about 2 tablespoons)

3 spring onions (sliced)

a small handful of basil (sliced)

1/4 cup of grated tasty cheddar cheese

1/2 teaspoon of salt (or to taste)

2018-05-16T18:05:19+00:00 0 Comments

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