Tuscan tomato bread pudding with peas and broad beans


Preparation info

  • Serve


    • Difficulty


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.


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


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