Ricotta and rosemary bread pudding from Plenty More (page 287) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.275 in the US edition.

  • Kelseyg33 on February 10, 2023

    This was good when it was first made, but if you eat it as leftovers the turnip flavor becomes overpowering and unpleasant. I liked the idea of using something other than potato though. Maybe I would try sliced celeriac or rutabaga next time?

  • finebec on October 28, 2018

    The next dish I do when wanting to be challenged. given the amount and number of rich ingredients, I am hoping it will serve six as a vegetarian main dish. Otherwise, it's cost/serving ratio is on the high side.

  • Boffcat on January 14, 2018

    This was good (and fairly generous portions) - the custard baked to a light, silky texture. It was slightly bland, so I'd be tempted to flavour it more robustly. There are a few other things I'd do differently next time: * I wouldn't bother with the turnip (or swede, as I used): it didn't add anything that couldn't have been achieved by having vegetables on the side instead, and by elevating the bread it made it harder to submerge. * I would slice the bread more thinly, as it was too chunky to absorb much custard. (Presumably one would need less bread by weight if doing this.) * Method-wise, I'd proceed more like eggy bread: I wouldn't bother toasting the bread, and would simply soak it in the custard. I might not even bother with the ricotta topping; it didn't add as much as I'd expected. Essentially, I'd just make the custard and then use it for a baked eggy bread! Mike suggested adding sausages for a toad in the hole hybrid - I'm more drawn to the idea of smoked haddock...

  • debkellie on December 01, 2017

    Instead of sourdough I used the leftover Potato and herb pull-apart bread wreath from Donna Hay, I also substituted leeks for turnip and Persian feta for ricotta .. OK so too many subs.. but it was wonderful and lived up to my "no waste" agenda for Thanksgiving & Christmas 2017. Soo tasty!

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