Serves 4-6
Preparation time 40 minutes
Cooking time 30 minutes
INGREDIENTS
8 eggs
300g white thick sliced bread, crusts removed 200g cheddar cheese, grated
100g parmesan cheese, grated
2 tablespoon parsley, chopped
2 tablespoon chives, chopped
3/4 cup lite pouring cream
40g butter, melted
1 large punnet assorted baby tomatoes
1 tablespoon olive oil
METHOD
1 Cut the bread into small chunks, and place into a large bowl a long with the cheeses and herbs.
2 Whisk the eggs and cream together. Season well.
3 Pour egg mix over bread, leave to soak for 30 minutes.
4 Preheat oven to 180o Celsius. Arrange the tomatoes in a baking dish, lightly brushed with oil and seasoned. Place in the oven, for 10 minutes, until just soft.
5 Lightly grease a 1 litre ceramic baking dish with the butter. Pour in the bread mix, drizzle over the remaining butter. Place in the oven for 30 – 40 minutes until puffed and golden.
6 Serve immediately with the roasted tomatoes.
The Carousel thanks Australian Eggs for this recipe.
