Wild Herb & Roasted Garlic, Pancetta and Onion Bread and Butter Pudding with Roasted Baby Tomatoes

Serves: 6

Ingredients:

» 1 onion cut into thin wedges
» 2 tablespoons olive oil
» 2 tablespoons red wine vinegar
» 2 tablespoons Outback Spirit Wild Herb & Roasted Garlic Seasoning Sprinkles
» Outback Spirit Salt & Pepperberry
» 8 1cm thick slices sourdough bread, lightly toasted
» 50g butter, softened
» 300ml pouring cream
» 300g sour cream
» 6 eggs
» 75 g pecorino or parmesan cheese, grated
» 12 slices pancetta, torn

Roast Baby Tomatoes

» 500g baby tomatoes on the vine, snipped into small bunches (3-4each)
» Outback Spirit Crushed Garlic Lemon Myrtle & Black Pepper to season
» Outback Spirit Wild Herb & Roasted Garlic to season
» 2 tablespoons extra virgin olive oil
» 2 tablespoons balsamic vinegar

Preperation:

1. Place onion wedges in a single layer on a lightly oil oven baking tray. Combine olive oil, vinegar and the half of Outback Spirit Wild Herb & Roasted Garlic Seasoning Sprinkles in a bowl and season with Outback Spirit Salt and  Pepperberry and drizzle over the onion wedges. Roast in a preheated oven 200oC for 15 minutes or until soft and golden and set aside.

2. Reduce oven temperature to 160oC

3. Thinly spread each side of the toasted bread with butter. Combine the cream, sour cream and eggs in a bowl, season with the Salt and Pepperberry taste and whisk until smooth. Scatter a third of the roasted onion and cheese in the base of a buttered 6 cup capacity (about 15cm x 20cm baking dish}, then layer the toast, scattering onion, pancetta, Wild Herb & Roasted Garlic Seasoning Sprinkles and cheese between each slice,

4. Pour over the egg  mix and place the baking dish ina deep sided roasting tray and pour in enough hot water to reach half way up sides of baking dish. Bake for 20-25 minutes or until golden and the  savoury egg custard mix is set.

5. For the baby roast tomatoes, place tomatoes on a foil lined oven tray. Mix the extra virgin olive oil with the Outback Spirit Crushed Garlic Lemon Myrtle &   Black Pepper and drizzle over the tomatoes. Season with the Wild Herb & Roasted Garlic Seasoning Sprinkles and Salt & Pepperberry and roast at 200oC
For approx 15 minutes or until tomatoes are cooked ad starting to burst.

6. Serve warm Wild Herb & Roasted Garlic Pancetta and Onion Bread and Butter Pudding with the roasted tomatoes on top.

 
 
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