Summary: Amazing Greek flavours in a comforting pudding
Ingredients
- 300gm stale, crusty bread
- 1 1/4 cups milk
- 2/3 of vegetable stock
- 2 eggs
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried marjoram
- 1 bunch whole oregano leaves (stripped from stalk)
- 200 gm crumbled or chopped fetta
- 1/2 red onion, thinly sliced
- 200gm cherry or mini grape tomatoes, halved
- 150gm whole pitted kalamata olives
Instructions
- Pre heat oven to 180 deg C and grease a casserole dish.
- Cut the bread into 2cm cubes and place in a large bowl.
- Mix together eggs, milk, stock marjoram and pepper until well combined and add to bread cubes.
- Add the olives, oregano, onion, tomatoes and 2/3 of the fetta. Stir and make sure everything is combined.
- Arrange in the casserole dish and sprinkle remaining fetta over the top.
- Bake for around 45 mins or until brown and crispy on top and there is no liquid in the middle.
- Let it cool for 10-15 mins before cutting and serving.
Quick Notes
This is a complete meal in itself but is lovely served with tabouli.
Leave A Reply