Perfect for the cooler evenings as we head into autumn.

This Isle of Wight tomato, bread and cheese pudding is filling, comforting and will leave your home smelling like baked bread − what a treat!


Courtesy of Claire Thomson and The Tomato Stall, this recipe uses Isle of Wight Tomatoes for the ideal taste of the season. Serve on its own, with a salad or as a side dish shared with loved ones.

Tomato, cheese and bread pudding the tomato stall
(Claire Thomson and The Tomato Stall)
Tomato, cheese and bread pudding the tomato stall
Print Recipe
Nutrition Facts
Isle of Wight tomatoes, bread, mustard butter and cheese pudding
Amount Per Serving
Calories 861 Calories from Fat 594
% Daily Value*
Fat 66g102%
Saturated Fat 38g238%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 385mg128%
Sodium 801mg35%
Potassium 716mg20%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 12g13%
Protein 30g60%
Vitamin A 3228IU65%
Vitamin C 37mg45%
Calcium 494mg49%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Isle of Wight tomatoes, bread, mustard butter and cheese pudding

A comforting and savoury dish.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Lunch
Cuisine: British
Servings: 4
Calories: 861kcal
Author: Claire Thomson and The Tomato Stall


  • 25cm baking dish
  • Mixing bowl


  • 60 g soft butter plus more to grease the dish
  • 2 tbsp Dijon mustard plus extra to serve
  • 200 g day-old focaccia or baguette thinly sliced
  • 250 g ricotta
  • 350 ml milk
  • 300 ml double cream
  • 1 tbsp thyme leaves or chives
  • 5 eggs beaten
  • salt and pepper to taste
  • 400 g Isle of Wight cherry tomatoes halved
  • 80 g cheddar, gruyere or comté cheese coarsely grated
  • 200 g Isle of Wight vine-on cherry tomatoes optional
  • green salad to serve


  • Heat oven to 165°C degrees and butter a 25cm baking dish.
  • In a bowl, beat the mustard into the butter.
  • Butter the slices of bread on one side with the mustard butter, and on the other side, spread each with a layer of ricotta. Arrange the bread, buttered side up, in overlapping rows to fill the dish.
  • In a mixing bowl, whisk the milk, cream, thyme and eggs and season well with plenty of freshly ground pepper and a good pinch or two of salt. Pour this mix over the bread. Let the dish settle for 15 minutes before baking, then add the tomatoes to the top of the dish.
  • Add the cheese and if using, the vine-on cherry tomatoes. Bake for 40 – 45 minutes until the custard in the centre is set but a little wobbly, the top is golden brown, and the sides are bubbling.
  • Remove from the oven and allow to rest for 10 – 15 minutes. Serve warm with extra Dijon and a green salad at the table.


Calories: 861kcal | Carbohydrates: 41g | Protein: 30g | Fat: 66g | Saturated Fat: 38g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 385mg | Sodium: 801mg | Potassium: 716mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3228IU | Vitamin C: 37mg | Calcium: 494mg | Iron: 3mg

Recipe courtesy of Claire Thomson and The Tomato Stall

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Last update on 2024-02-09 / Affiliate links / Images from Amazon Product Advertising API

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