A savoury twist on bread and butter pudding.
(1 votes)
Cook: 1 Hour 20 Mins
Serves: 4
Price: £1.82 per serving
Nutritional Information
Each 504g serving contains
Energy
2822kj
674kcal
2822kj
674kcal
34%
Fat
44.7g
44.7g
High
64%
64%
Saturates
16.8g
16.8g
High
84%
84%
Sugars
19.7g
19.7g
Low
22%
22%
Salt
1.4g
1.4g
Low
23%
23%
of your reference intake.
Typical energy values per 100g:
560kj/134kcal
Typical energy values per 100g:
560kj/134kcal
Ingredients
2 red onions, peeled and each cut into 10 wedges
1 medium butternut squash, peeled, de-seeded and chopped
2 tbsp fresh thyme leaves
2 tbsp olive oil
100g sun dried tomatoes
40g pine nuts
3 eggs (2 whole and 1 yolk)
150ml double cream
100ml milk
40g parmesan, finely grated
4 slices focaccia (or white bread), cut into 1cm chunks
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5.
2
Toss the onion, squash, thyme and oil in a roasting tray. Season, then roast for 30 minutes.
3
Add the tomatoes and nuts and cook for 10 minutes.
4
Reduce oven to 180C/160C Fan/Gas 4. Whisk the eggs, cream, milk and three-quarters of the cheese.
5
Divide the veg between 4 ovenproof ramekins. Top with bread, pour over the egg mixture and scatter with the remaining cheese.
6
Put the ramekins on a baking tray and cook for 15-20 minutes, until golden.