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Tomato Bread Pudding

Marcus Nilsson enlarge

By: Barbara Kafka


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

people tried this recipe.

Key:
Our veggie-friendly dishes have no meat or fish.Veg Out

  • 4 Servings
  • Prep 25 min
  • Bake 40 min

Ingredients:

  • 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

Smart move
Store tomatoes at room temperature, not in the refrigerator.

Directions:

  1. Position a rack in the center of the oven and preheat to 400°. 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.

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