Slow cooker recipes

Cheese, tomato and olive bread pudding

cheese, tomato and olive bread pudding
3H 30M




Grease a 4.5-litre (18-cup) slow cooker bowl with a little of the butter.


Heat 20g of the butter in a small frying pan, cook green onion and garlic, stirring, for 5 minutes or until softened.


Spread bread with remaining butter, cut each slice in half. Place half the bread on base of cooker, sprinkle with half the green onion mixture. Top with half the tomatoes, half the olives, half the cheeses and half the basil. Season to taste. Repeat layering with remaining bread, green onion mixture, tomatoes, olives, cheeses and basil.


Whisk eggs, milk and cream together in a large jug, season. Pour egg mixture over bread mixture. Sprinkle with paprika.


Cook, covered, on low, for 3 hours or until set. Remove bowl from cooker. Stand for 5 minutes before serving. If you like, serve pudding topped with extra grated parmesan and extra basil leaves.

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