Recipes

Tomato Bread Pudding

1 Mins read
0
41
0
Share
Scroll to recipe
Share
Tomato Bread Pudding

Tomato Bread Pudding

amanda

Equipment

  • Baking Brush

  • Mixing Bowls

  • Whisk

  • Oven

  • Sauce Pan

  • Silicone Baking Mat

  • Wire Cooling Rack

  • Knife

  • Measuring Cups and Spoons

  • Recipe Book or Cooking Guide

Ingredients

  • 3 pounds plum tomatoes such as Roma, halved lengthwise

  • 1 1/2 teaspoon Herbes de Provence

  • 1/2 cup extra-virgin olive oil, divided

  • 1 head garlic, left whole

  • 10 cups cubed (1-inch) country-style Italian bread (1 pound)

  • 2 cups whole milk

  • 1 cup heavy cream

  • 8 large eggs

  • 2 cups coarsely grated chilled Italian Fontina (9 ounces)

  • 1/2 cup grated Parmigiano-Reggiano

Instructions

1

Instruction 1

Preheat oven to 400°F with rack in middle. Butter a 3-quart shallow baking dish (about 13 by 9 inches).
2

Instruction 2

Toss tomatoes in a bowl with herbes de Provence, 1 tablespoon oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Arrange tomatoes, cut sides up, in a large heavy 4-sided sheet pan.
3

Instruction 3

Cut off and discard 1/4 inch from top of garlic head to expose cloves, then put on a sheet of foil and drizzle with 1 teaspoon oil. Wrap garlic in foil and roast in pan with tomatoes until tomatoes are browned but still juicy and garlic is soft, 50 to 60 minutes. (Leave oven on.) Cool garlic to warm, then force through a medium-mesh sieve with a rubber spatula, discarding skins. Reserve purée
4

Instruction 4

While garlic cooks, toss bread cubes in a large bowl with remaining oil until coated, then spread out in a large 4-sided sheet pan and bake until golden brown, 20 to 25 minutes. Cool in pan.
5

Instruction 5

Reduce oven temperature to 350°F.
6

Instruction 6

Whisk together milk, cream, eggs, garlic purée, 2 teaspoons salt, and 1 1/2 teaspoon pepper. Stir in cheeses. Transfer bread to baking dish, then pour egg mixture over bread and add tomatoes, pushing some down between bread cubes. Bake until firm to the touch and golden brown in spots, 50 to 60 minutes.
0
41
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *