Isle of Wight tomatoes, bread, mustard butter and cheese pudding
Amount Per Serving
Calories 861Calories 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 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr15 minutesmins
Course: Lunch
Cuisine: British
Servings: 4
Calories: 861kcal
Author: Claire Thomson and The Tomato Stall
Equipment
25cm baking dish
Mixing bowl
Ingredients
60gsoft butterplus more to grease the dish
2tbspDijon mustardplus extra to serve
200gday-old focaccia or baguettethinly sliced
250gricotta
350mlmilk
300mldouble cream
1tbspthyme leavesor chives
5eggsbeaten
salt and pepperto taste
400gIsle of Wight cherry tomatoeshalved
80gcheddar, gruyere or comté cheesecoarsely grated
200gIsle of Wight vine-on cherry tomatoesoptional
green salad to serve
Method
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.