- 2 cups milk
- 300 ml carton thickened cream
- 4 eggs
- 2 tbsps chopped parsley
- ½ baguette, thinkly sliced
- ¼ cup grated tasty cheese
- 150 g shaved ham, roughly torn
- 1 punnet cherry tomatoes
Preheat oven to moderately low, 160 C. Lightly grease 6 individual dishes (or one 2-litre ovenproof dish).
Combione milk and cream in a medium saucepan. Stir over low heat until hot but not boiling. Remove from heat.
Whisk eggs together in a large bowl. Gradually whisk in hot milk mixture with parsley, and season to taste.
Layer sliced baguette and half the cheese in prepared dish. Scatter with ham and tomatoes. Pour over hot milk mixture. Sprinkle with remaining cheese.
Place dishes in a large baking pan. Add enough boiling water to come halfway up sides of dishes. Bake for 20 to 25 mins (40 to 45 mins for large dish), or until custard is juwt set. Serve bread pudding warm or cold, with salad or vegetables.
Photo: Bauers/Rob Shaw