Serves 6-8
Prep time: 20 minutes
Cook time: 45 minutes
Ingredients:
- 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
Method:
- Preheat braai to medium heat.
- Slice sourdough. Butter both sides of each slice lightly.
- Braai on both sides until lightly golden and just toasted.
- Spread a generous amount of Goldcrest Onion & Black Garlic Relish onto each slice. Cut each slice in half. Set aside.
- In a medium sized bowl, whisk together the eggs, milk and rosemary. Season generously with salt and pepper.
- Lightly butter a 22cm x 22cm braai safe baking dish.
- Sprinkle the 50g of cheddar on the bottom of the dish.
- 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.
- Pour the egg and milk mixture over the filling. Allow to sit for 20 minutes for the bread to absorb the custard properly.
- 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.
- Remove from the braai and sprinkle with parsley.
- Slice into generous portions and serve with a little extra relish on the side. Enjoy!