Savory Fresh Tomato Bread Pudding
Ingredients
- 1 pound fresh Florida tomatoes
- 12 cups bread cubes (from 12 ounces French bread)
- 2 cups shredded Monterey Jack cheese (about 8 ounces)
- 1 cup grated Parmesan cheese
- 1/2 cup chopped onion
- 1 teaspoon talian seasoning
- 4 cups milk
- 5 eggs, lightly beaten
- 1/2 teaspoon salt
Instructions
Serving Size : 6. Preheat oven to 350F. Use tomatoes held at room temperature until fully ripe. Dice tomatoes (makes about 3 cups); place in a large bowl; set aside. Butter a 13 =D7 9 =D7 2-inch baking dish; set aside. Place bread on cookie sheets in a single layer; bake until toasted, about 5 minutes, turning occasionally. To the bowl with the tomatoes, add toasted bread cubes, Monterey Jack cheese, Parmesan cheese, onion and Italian seasoning. Spoon into prepared baking dish. In a large bowl, combine milk, eggs and salt; pour over tomato/bread mixture. With a spatula, press bread down to cover with milk mixture. Let stand for 5 minutes. Bake until a knife inserted in the center comes out clean, 30 to 40 minutes. Cool slightly before serving.
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