24 January, 2009

Tomato Bread Pudding

This is an amazing recipe, I have used it twice now and it will be around our house to stay. We all love it, B the boys and I. YUM! I didn't know if bread pudding sounded too good, but I am convinced %100.


Tomato Bread Pudding
(Katie Brown Celebrates, p. 182)
Serves 12 (makes one 13 by 9-inch pan)

This is a a great way to use up tomatoes and bread that are about to go. Combine them with cheese and spices, and you will have a delicious pudding.

2 Tablespoons olive oil
1 Large Onion, diced
4 cloves garlic, chopped
5 Tablespoons fresh thyme
1+1/4 Cups Heavy Cream
2+1/4 Cups Chicken Stock (we use veggie stock bouillon)
1 Tablespoon Salt
1+1/2 Teaspoons black pepper
2 eggs
10 Cups cubed french bread
2+1/2 Cups grated Parmesan
6 Cups Halved Cherry Tomatoes ( I use roma tomatoes that I canned...they are soooo good!)

1. Preheat oven to 350 degrees

2. Heat a medium-size saute pan over high heat and add olive oil. When oil is hot, add onion, garlic and thyme. Lower heat to medium and cook until onion is soft, about 6 minutes. Place mixture in a large mixing bowl and allow to cool. Add cream, stock, salt, pepper, and eggs, and whisk until well combined.

3. Add bread, Parmesan, and tomatoes, tossing well to coat everything, and allow mixture to sit for at least 10 minutes. Place in a greased 13 by 9-inch pan and bake until top is golden brown and pudding is set, about 45 minutes.



Anonymous said...

Yum...I had a heavy lunch but just looking at the pictures makes my mouth water. I love anything with tomatoes in it.

The Holistic Knitter said...

Must try this recipe ;0)