Breadpudding savoury with Mozzarella

Three days old French Baguette rolls needed a new purpose. I had some French toast in the morning with Maple sirup.

That brought up the idea to use up more bread in a savoury version. Buffalo mozzarella was expiring today as well. Tomatoes and Black Forest ham was in stock.

The soaking liquid was a combination from 4 different ingredients. 

Recipe for 2:

2 Baguette rolls

1 egg, 200 ml whole milk, 2 tsp Pesto, 2 tsp Zataar seasoning

1 Buffalo mozzarella, 8 cherry tomatoes, 4 slices Black Forest ham, black pepper, 1 tsp olive oil

Preheat the oven to 180 C fan.

Cut the rolls in 3 cm slices. Mix the soaking liquid and get the bread in. Turn until fully soaked. 

Coat a oven proof dish with olive oil. Set the bread in, cut the tomatoes in halves. Cut up the mozzarella. Roll up the ham. Stick it all between the bread slices.

Ground some pepper over it and stick it in the oven for 16 min.

Lower the heat to 160 C fan and bake for 10 more min.