Antipasti and Goats Cheese Bread Pudding Recipes

Cooking Time: 30 - 45 mins
Serves: 2   

Ingredients

1 loaf of focaccia
100g of goats cheese
285g jar of Sacla' Artichoke Antipasti (artichoke hearts in oil) drained
150 - 200g Sacla' Sun Dried Tomato Antipasti (in oil) drained and roughly chopped
15g of fresh thyme
20g of flat leaf parsley
6 large eggs
1 pint of milk
284ml (1/2 pt) of double cream
110g of gruyere or mature cheddar
a tablespoon of freshly grated parmesan
salt and black pepper

Instructions

Butter an oven proof dish (approx 23x15cm)

Preheat the oven to 180°C.

Whisk eggs, milk, cream together until blended and season well. Add the gruyere and the chopped herbs to the mixture.

Cut the focaccia into 4cm cubes and add to egg mix.

Stir gently.

Spoon 1/3 of eggs and bread mix into dish and scatter over roughly half of the Sacla' Artichokes and Sacla' Sun Dried Tomatoes.

Dot half the goats cheese over the veg.

Repeat the process finishing with a layer of eggs and bread mix

Sprinkle with grated parmesan and bake in the centre of oven for approx 1 hour until the custard has set but the whole thing is still slightly wobbly.

(Cover with foil if browning on top too quickly).

Serve with a green salad