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Serves 6-8

Prep time: 20 minutes 

Cook time: 45 minutes 


  • 1 large loaf sourdough bread (± 400-500g / ± 10 large slices) 
  • 125g butter, softened
  • 1 x 230ml jar Goldcrest Onion & Black Garlic Relish 
  • 5 XL free-range eggs
  • 500ml full cream milk
  • 2 Tbsp fresh rosemary leaves, roughly chopped 
  • 250g cheddar cheese, grated, (keep 50g separate)
  • 2 large ripe tomatoes, sliced into rounds
  • 1 large red onion, very thinly sliced into rounds
  • Salt and pepper, to taste 
  • Fresh parsley, for serving 

Special equipment: 22cm x 22cm braai safe baking dish 


  1. Preheat braai to medium heat. 
  2. Slice sourdough. Butter both sides of each slice lightly. 
  3. Braai on both sides until lightly golden and just toasted. 
  4. Spread a generous amount of Goldcrest Onion & Black Garlic Relish onto each slice. Cut each slice in half. Set aside. 
  5. In a medium sized bowl, whisk together the eggs, milk and rosemary. Season generously with salt and pepper. 
  6. Lightly butter a 22cm x 22cm braai safe baking dish. 
  7. Sprinkle the 50g of cheddar on the bottom of the dish. 
  8. Start with one row of the relish covered bread followed by a row of tomato slices, red onions and finally a sprinkle of cheddar cheese. Repeat these layers until the dish is well filled. 
  9. Pour the egg and milk mixture over the filling. Allow to sit for 20 minutes for the bread to absorb the custard properly. 
  10. Place pudding onto the braai and close the lid. Bake for ± 35-40 minutes until the egg mixture has set. If you have a braai thermometer- aim for 180˚C. 
  11. Remove from the braai and sprinkle with parsley. 
  12. Slice into generous portions and serve with a little extra relish on the side. Enjoy!