Comforting Leek and Sunblush Tomato Sourdough Pudding

INGREDIENTS

• 8 Slices Dunnes Stores Organic Sourdough Bread
• 1 leek
• 1 white onion
• 2 cloves garlic
• 1/4 cup olive oil
• 1 tub Sun Blush tomatoes cut in half
• Pepper to season
• 8 eggs
• 2 cups milk
• 1/2 cup cream
• Black pepper to season
• 80g Gruyère cheese

METHOD

1. Pre-heat oven to 180ºC/350ºF.
2. Cut the bread into cubes, place on a baking tray lined with parchment and bake for about 10-12 minutes until all sides are golden. Toss half way through.
3. Wash and thinly slice the leek, dice the onion and thinly slice the garlic. Then heat the oil in a pan and cook the leek and onion until soft. Add the garlic, sun blush tomatoes and season with a little pepper.
4. Whisk together the eggs, milk, cream and pepper.
5. To assemble, remove the parchment