Cheese, tomato and olive bread pudding

  • 3 hrs 30 mins cooking
  • Serves 6
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Cheese, tomato and olive bread pudding
  • 40 gram butter, softened
  • 6 green onions (scallions), sliced thinly
  • 2 clove garlic, crushed
  • 6 x 1.5cm (¾-inch) (360g) thick slices olive bread
  • 200 gram cherry tomatoes
  • 1/2 cup (80g) pitted black olives, halved
  • 1/2 cup (40g) parmesan, finely grated
  • 100 gram persian fetta, drained, crumbled
  • 1 tablespoon fresh basil, coarsely chopped
  • 6 eggs
  • 1 cup (250ml) milk
  • 300 millilitre reduced-fat thickened (heavy) cream
  • 1/4 teaspoon sweet paprika


Cheese, tomato and olive bread pudding
  • 1
    Grease a 4.5-litre (18-cup) slow cooker bowl with a little of the butter.
  • 2
    Heat 20g of the butter in a small frying pan, cook green onion and garlic, stirring, for 5 minutes or until softened.
  • 3
    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.
  • 4
    Whisk eggs, milk and cream together in a large jug, season. Pour egg mixture over bread mixture. Sprinkle with paprika.
  • 5
    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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