Tomato Bread Pudding

Tomato Bread Pudding
Photo by Romulo Yaness

Ingredients

  • 2 cups whole milk
  • ½ cup extra-virgin olive oil
  • 1 ½ teaspoon Herbes de Provence
  • 1 cup heavy cream
  • 2 cups coarsely grated chilled Italian Fontina
  • ½ cup grated Parmigiano-Reggiano
  • 1 head garlic
  • + 3 more ingredients
    • 3 pounds plum tomatoes such as Roma, halved lengthwise
    • 10 cups cubed (1-inch) country-style Italian bread (1 pound)
    • 8 large eggs

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

View full recipe at Epicurious

Comments

Variations on Tomato Bread Pudding

  • Tomato Bread Pudding
    • 8 large ripe tomatoes
    • 0.25 cup(s) plus 2 tablespoons extra-virgin olive oil
    • 1 large baguette iagonal 3/4 inch thick
    • +4 other ingredients
  • Tomato Bread Pudding
    • 1 14 1/2-oz can whole tomatoes in juice
    • 1/2 teaspoon hot pepper sauce such as Tabasco
    • 2/3 cup light brown sugar
    • 3/4 teaspoon salt
    • +3 other ingredients


Best Wine Deals

See More Deals





Snooth Media Network