Cheesy Thyme Bread Puddings
These cheesy thyme bread puddings are made with stale bread, cheese and herbs. They make a great snack or an addition to weekend brunch.
Servings: 8 puddings
Ingredients
- 1/2 stale baguette
- 1 cup milk
- 1/2 cup ricotta
- 1 egg, room temperature
- 1/2 cup grated cheese (I used tasty, but any sort will do)
- 1 lemon, zest grated
- 1 tbsp thyme leaves, washed and removed from woody stems
- flaked sea salt and freshly ground black pepper
Instructions
- Preheat oven to 180°C (160°C fan-forced). Line 8 x 1/2 cup capacity muffin tin with baking paper or muffin cases.
- Cut or break the bread into small chunks and put in a mixing bowl. Pour the milk over the top and leave the milk for about 10 minutes to soften the bread.
- Whisk together the egg, ricotta, thyme and a little salt and pepper.
- Stir in the grated cheese.
- Pour the cheese mixture over the milk-soaked bread.
- Spoon the bread mixture into the muffin tin and bake for 25-30 minutes until the puddings are set.
- Serve immediately while still warm, or at room temprature.
- Store in an airtight container. The muffins are best eaten within 24 hours. They are suitable to freeze.