Crispy Calabrian Chilli and Tomato Bread Pudding with Burrata

• 300g day-old sourdough, torn into rough chunks
• 300g Isle of Wight baby plum tomatoes, halved
• 3 tbsp IOWT Calabrian Chilli & Tomato Pesto
• 50g softened butter
• 4 eggs
• 300ml whole milk
• 75ml double cream
• 80g mature cheddar or parmesan, grated
• 1 burrata
• Small handful of basil
• Black pepper
• Optional: IOWT chilli jam to finish

Heat the oven to 180°C fan and butter a medium baking dish.

Mix the softened butter with two tablespoons of the Calabrian Chilli & Tomato Pesto.

Arrange the bread and halved baby plum tomatoes loosely in the dish and toss through the pesto mixture, keeping plenty of bread edges exposed so they crisp as they bake.

Whisk the eggs, milk, cream, remaining pesto, black pepper and half the grated cheese. Pour over the bread and leave it to absorb for 10 minutes.

Scatter over the remaining cheese and bake for 30–35 minutes, until the middle is just set and the top is deeply golden and crisp.

Tear the burrata over the hot pudding, add basil and finish with a little chilli jam, if using.