Description
A savory take on traditional bread pudding. Serve as part of a brunch menu or alongside a fresh salad for dinner.
Ingredients
- 2 teaspoons Olive Oil
- 2 cups Cherry Berries Or Garden Jewels Tomatoes
- 2 cloves Garlic, Chopped
- 3 whole Eggs
- ⅓ cups Milk
- 1 pinch Freshly Ground Black Pepper
- 1 Tablespoon Chopped Parsley
- ¼ cups Kalamata Olives, Pitted
- 1 cup Crumbled Feta
- 4 cups Cubed (1-inch Size) Focaccia (or Challah Or Italian Bread)
Preparation
Preheat the oven to 375ºF. Heat a skillet on medium-high heat. Add oil and allow it to heat. Add tomatoes and sauté for 10 minutes. Add garlic and sauté for 2 more minutes then remove from heat.
In a large bowl, whisk together eggs, milk, black pepper and parsley. Add olives, feta, bread and tomato mixture. Mix gently to avoid smashing the tomatoes.
Spray 4 ramekins with cooking spray. Divide the bread pudding mixture among the ramekins and bake for 25 minutes.
Recipe created by Olga Berman, the blogger behind Mango & Tomato.
