INGREDIENTS
2 teaspoons olive oil 2 cups cherry tomatoes 2 garlic cloves, chopped 3 eggs 1/3 cup milk Freshly ground black pepper 1 tablespoon chopped parsley 1/4 cup chopped Buffet Olives Calamata Style olives (pitted) 1 cup crumbled feta 4 cups 5cm-cubed Italian bread Non-stick cooking spray
METHOD
1. Preheat the oven to 190°C. 2. Heat a skillet on medium-high heat. Add oil and allow it to heat. Add tomatoes and sauté for 10 minutes. Add garlic and sauté for 2 more minutes. 3. In a large bowl, whisk together eggs, milk, black pepper and parsley. Add olives, feta, bread, and tomatoes. Mix everything together carefully: you don't want to smash the tomatoes. 4. Spray four ramekins with non-stick cooking spray. Divide the bread pudding mixture amongst four ramekins and bake for 25 minutes.
INGREDIENTS
2 teaspoons olive oil 2 cups cherry tomatoes 2 garlic cloves, chopped 3 eggs 1/3 cup milk Freshly ground black pepper 1 tablespoon chopped parsley 1/4 cup chopped Buffet Olives Calamata Style olives (pitted) 1 cup crumbled feta 4 cups 5cm-cubed Italian bread Non-stick cooking spray
METHOD
1. Preheat the oven to 190°C. 2. Heat a skillet on medium-high heat. Add oil and allow it to heat. Add tomatoes and sauté for 10 minutes. Add garlic and sauté for 2 more minutes. 3. In a large bowl, whisk together eggs, milk, black pepper and parsley. Add olives, feta, bread, and tomatoes. Mix everything together carefully: you don't want to smash the tomatoes. 4. Spray four ramekins with non-stick cooking spray. Divide the bread pudding mixture amongst four ramekins and bake for 25 minutes.
