Tomato Bread Pudding (Adapted from Rachael Ray)2 pounds tomatoes, peeled, halved, cored and seeded
handful of fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon sugar
fresh ground black pepper
4 cups sourdough baguette that has been cut into about 3/4" cubes
4 tablespoons unsalted butter, melted
2 ounces fresh grated Parmesan cheese
Preheat oven to 400
In a food processor, add tomato halves, basil, salt, sugar and a pinch of black pepper. Pulse just until coarsely pureed.
Lightly coat a 1 1/2 quart baking dish with nonstick spray. Add the cubed pieces of bread into the dish and drizzle with melted butter. Scoop the tomato puree on top and then gently toss to mix well.
Bake until the top is crusty and golden brown, about 30 minutes. Scatter the cheese on top - place back in the oven and bake for 10 more minutes. Remove and let rest 5 minutes before serving.
Makes about 4 servings.
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Wow! This looks great. I can't wait to try.
ReplyDeleteAre you recipes able to be shared? I post on group recipes and would like all of those guys to see it, but I wouldn't want to step on your toes. Obviously, and posts and directions would be credited to you and your site. If it's a problem no worries. Maybe you could post over there. hint hint. Your recipes look divine.
Jenny - I don't mind as long as it is attributed properly!
ReplyDeleteWe finally have tomatoes and this has become one of our "summer staples." We had a great tomato crop last year and ate this about once a week. This summer has been slower but we now have enough to make this. Thanks for all your recipes. You inspire me to get in the kitchen and bang the pots around.
ReplyDeleteBernie
Bernie - Fantastic! I'm glad you are enjoying the recipe.
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