Paul Gayler

Tuscan tomato bread pudding with peas and broad beans

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Preparation info

  • Serve

    4

    • Difficulty

      Medium

Appears in

top 1000Pure Vegetarian

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