Ingredients:

  • 500g stale sourdough bread, cut into 1-inch cubes
  • 100g prosciutto di Parma, torn into ribbons
  • 60g sun-dried tomatoes in oil, chopped
  • 2 tbsp sun-dried tomato oil, reserved from jar
  • 150g sharp Gruyère cheese, freshly grated
  • 3 green onions, thinly sliced
  • 8 large eggs
  • 480ml whole milk
  • 240ml heavy cream
  • 1 tbsp fresh thyme leaves
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp nutmeg, freshly grated
  • 250g whole milk ricotta cheese
  • 1 large lemon, zest and 1 tbsp juice
  • 1 tbsp extra virgin olive oil
  • 1 pinch flaky sea salt

Instructions:

  1. Grease a 9x13 inch ceramic baking dish using the reserved sun-dried tomato oil to ensure a flavorful, mahogany crust.
  2. Combine sourdough cubes, torn prosciutto, chopped sun-dried tomatoes, and grated Gruyère directly in the baking dish, tossing until ingredients are evenly distributed.
  3. In a large bowl, whisk eggs, milk, heavy cream, thyme, sea salt, pepper, and nutmeg until completely homogenous.
  4. Pour the custard over the bread mixture. Let the dish sit for at least 30 mins (or overnight in the fridge) until the bread has absorbed most of the liquid.
  5. Preheat oven to 375°F (190°C). Bake uncovered for 45 minutes until the top is golden-brown and the custard is set but slightly wobbly in the center.
  6. While the pudding bakes, combine ricotta, lemon zest, lemon juice, and olive oil in a small food processor. Pulse until light and airy.
  7. Top the warm bake with dollops of whipped lemon ricotta, fresh green onions, and a pinch of flaky sea salt before serving.