Tomato Cheese Custard

Another very successful recipe from the "120 ways of using Bread" vintage leaflet: 'Tomato Cheese Custard', which doesn't sound frightfully appealing but came out very tasty and sustaining, and quite attractive too :-)

It's effectively a sort of simplified soufflé which uses fresh breadcrumbs as thickening; I forgot to "well butter" my dish before putting in the tomatoes and didn't bother to skin them, but it still came out successfully. By halving all the quantitities I just about had enough bread left from my crumbled sourdough roll to create some very small fingers of hot buttered toast as accompaniment; one roll creates about a mugful of breadcrumbs, depending on size, which is more than one would think. ( Read more... )