Bread pudding with eggs and salsa tapenade

01673 BREAD PUDDING with EGGS and SALSA TAPENADE INGREDIENTS for 4 PEOPLE 200 ml milk, 6 eggs, 5 slices of rustic bread without crust, a cream, an onion, anchovy fillets, 8 2 tablespoons black olives, 1 tablespoon of capers, salt, white pepper, butter for the pan.

Preheat oven to 180° Beat 2 eggs with bread and wet chopped bread.

Add salt and pepper.

Place the bread on a baking sheet, buttered, and cook previously in these days for 25 minutes, the time that it becomes Golden.

Fry the chopped onion in 2 tablespoons oil, add the cream and cook 5 more minutes; incorporated pitted olives, anchovy fillets and capers.

Cook 5 more minutes, then blend with a mixer.

Cook eggs in boiling water for 6 minutes; When cooked, rinse with cold water and Peel.

Cut the bread pudding into rectangles and put each an egg.

Accompanied with the sauce tapenade.