Name: Cheese, tomato and olive bread pudding
Cook time: 210 min
Total time: 210 min
Yield: 6
Ingredients: 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

Ingredients

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

Method

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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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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