Name: Tuscan tomato bread pudding with peas and broad beans
Yield: Serve 4
Cuisine: Italian
Ingredients: 50 g fresh tarragon leaves, chopped; 300 ml double cream; 20 g unsalted butter, chilled and diced; 50 g ricotta cheese; 100 ml good vegetable stock; 100 ml full-fat milk; 1 free-range egg yolk; 2 tablespoons extra-virgin olive oil; 180 g fresh broad beans, shelled; salt, freshly ground black pepper and ground nutmeg; 100 g fresh peas, shelled; 1 tablespoon extra-virgin olive oil; 4 slices of mild goat’s cheese; 100 g oven-dried tomatoes (see PG TIPS), chopped; 2 tablespoons pesto sauce (see PG TIPS); 2 sprigs of fresh rosemary; 2 free-range eggs; 2 crusty bread rolls, cut into 1 cm slices; 1 shallot, finely chopped

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

These individual little savoury bread puddings are delicious on their own, but when paired with the delicate-tasting spring peas and beans, bound in a little sauce made from their natural juices, it takes it straight to heaven! Shop-bought sunblush tomatoes may be used instead of your own oven-dried tomatoes if you wish.

Ingredients

100 ml full-fat milk
300 ml double cream
2 sprigs<

Method

Preheat the oven to 180°C/350°F/gas mark 4. Place the milk, cream and rosemary in a small pan, bring to the boil and simmer for 2-3 minutes. Remove from the heat, leave unstrained to infuse and cool. Strain through a fine strainer.

In a bowl, whisk together the eggs and egg yol