Tomato Bread and Butter Pudding

Cook time 1 hour
Servings 4


10g butter
2 x 410g cans of whole peeled SPC Ardmona tomatoes, juice drained and reserved
8 slices of stale sourdough, crust removed
1 clove of garlic
8 basil leaves, torn + extra for garnish
8 slices of salami
3 eggs
300mL thickened cream
150mL milk
Salt and pepper
50g Pecorino, grated

Tomato Bread and Butter Pudding


Preheat the oven to 200°C and grease a medium baking tray with the butter. Place the tomato juice in one bowl and crush half of the whole tomatoes with your fingers and reserve in another bowl. Cut the garlic in half and rub over each piece of bread.

Dip the bread into the tomato juice and line the baking tray with the slices of bread overlapping slightly. Nestle in the salami and basil between each row. Scatter over the remaining tomatoes. Whisk the eggs, cream, milk and a pinch of salt and pepper and pour over the tomato bread. Sprinkle over the pecorino and bake in the oven for 30-35 minutes or until golden brown.