Tomato Bread Pudding

August 2007
Tomato Bread Pudding

by 11 people

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Get familiar with fresh tomatoes, and give them some play in this savory bread pudding.

Makes: 4 servings

Prep: 25 mins

Bake: 40 mins

  • 5 tomatoes (about 2 pounds total)peeled, halved, cored and seeded
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • Pepper
  • 1/2 baguette, cut into 3/4-inch cubes (about 4 cups)
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup grated parmesan cheese
  1. Position a rack in the center of the oven and preheat to 400 degrees . Grease a 1 1/2-quart shallow casserole dish. Using a food processor, pulse the tomato halves, salt, sugar and a pinch of pepper until coarsely pureed.
  2. Place the bread cubes in the prepared dish and pour in the melted butter to coat. Top with the tomato puree and gently mix to distribute.
  3. Bake until crusty and golden brown, about 30 minutes. Sprinkle the cheese on top and bake for 10 minutes more. Let cool for 5 minutes before serving.
  • Score an "X" in the bottom of the tomato and place in boiling water for 1 minute.
  • Place the tomatoes into ice water.
  • Starting at the "X," pull off the skin.
Tip Smart move
  • Store tomatoes at room temperature, not in the refrigerator.