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SAVOURY BREAD PUDDING

8 thin slices white bread, crusts removed
1 1/4 cups milk
1 cup tomato puree
2 cloves garlic, crushed
1 tsp dried basil
250g Mozzarella cheese, thinly sliced
3 eggs, lightly beaten
2 Tbs finely grated Parmesan cheese
1 Tbs butter

Lightly grease a 23cm pie or baking dish. Quickly dip 5 - 6 slices
of the bread in the milk and line the base and sides of the prepared
dish., slightly overlapping each slice. Combine the tomato puree,
garlic and basil and spoon half over the bread to cover well.

Top with the Mozzarella. Dip the remaining bread in milk and cover
the cheese. Pour the eggs carefully over the top, allowing it to
run underneath the top layer. Drizzle with the remaining puree
and sprinkle with the Parmesan. Dot with butter.

At this stage the pudding can be refrigerated for several hours
and bake just before serving.

Bake at 180 C for about 45 minutes, until the top is golden. Serve
with a salad.

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