The ingredients
- 2 eggs
- 20cl of milk
- 20 slices of dried tomato
- 200g of Feta cheese
- 20 leaves of basil
- 4 tbsp of Régilait semi-skimmed powdered milk
- 9 slices of bread
Preparation
- Preheat the oven to 180° C.
- Blend the milk and eggs. Salt. Cut the crusts off the slices of bread. Butter the cake mould.
- Arrange 5 or 6 basil leaves on the base. Place 3 slices of bread on top of them. Crumble half of the Feta and arrange it over the bread. Add half of the dried tomatoes and 6 finely chopped basil leaves. Sprinkle with 2 tablespoons of powdered milk. Pour in 1/3 of the egg/milk mix.
- Repeat these steps once.
- Finish by adding 3 slices of bread and the rest of the rest of the egg/milk mix. Pack down slightly.
- Place in the oven for approx. 35 minutes. Leave to cool for about 15 minutes before turning out.