- 1/2 pack Ciabatta Bread Baking Mix (500 g)
- 1 red pepper
- 1 zucchini
- 1/2 large onion
- 250 g plum tomatoes
- 2 tbsp. fresh chopped rosemary
- 1 tbsp. olive oil
- 6 eggs
- 165 g cottage cheese
- 1 garlic clove (minced)
- 50-75 g grated parmesan
Bake the bread according to package instructions and leave to cool.
Preheat the oven to 205°C. Line a baking sheet with parchment paper. Wash the zucchini, pepper and tomatoes, and slice into small pieces. Place the vegetables on the baking sheet and drizzle with olive oil. Sprinkle with rosemary, salt and pepper. Roast the vegetables for approximately 15 minutes, or until they are cooked and light brown.
In the meantime, mix together the eggs, cottage cheese and garlic. Cube the bread and fold it into the egg mixture, refrigerate for one hour. Remove the vegetables from the oven. Reduce the oven temperature to 175°C. Grease a large ceramic casserole dish. Mix together the vegetables and the bread-egg mixture, and pour into the prepared casserole dish. Sprinkle the bread pudding with cheese and bake for 30-40 minutes in the oven.