I’m addicted . . . I’m obsessed . . . I’m just crazy . . . for savory bread pudding. This recipe is adapted from Gourmet magazine—generally replacing a lot of the fat with more herbs and skim milk instead of whole milk and heavy cream.
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Adapted from a recipe in Gourmet June 2005
Time: About 35 minutes active; 2 1/2 hours total
2 pounds tomatoes, halved or quartered depending on size
1/4 cup fresh herbs, such as oregano, basil, thyme and/or rosemary
2 tablespoons extra virgin olive oil, divided
1 3/4 teaspoons salt and pepper each, divided
1 head garlic
8 ounces bread, from a baguette or use an unsliced loaf, cut into 1″ cubes
1 1/2 cup milk
4 large eggs
4 ounce Italian or French fontina, grated
1. Preheat oven to 400 degrees.
2. Toss tomatoes with herbs, 1 tablespoon extra virgin olive oil, 1/2 teaspoon salt and pepper, each.
3. Arrange tomatoes, cut side up, in a casserole pan or line a sheet pan with foil and spray with cooking spray.
4. Cut off the top of the garlic head, about 1/4″ down. Put on small sheet of foil and drizzle with about 1 teaspoon of extra virgin olive oil and 1/4 teaspoon salt and pepper, each. Wrap foil around garlic so none is exposed.
5. Put foil-wrapped garlic on pan with tomatoes and roast both together in oven for 50 minutes.
6. Meanwhile, toss bread cubes with last tablespoon of extra virgin olive oil until coated. Spread out on foil-lined baking sheet sprayed with cooking spray. Bake in oven with tomatoes and garlic for the last 10 minutes.
7. Remove everything from oven and let cool. Turn heat down to 350.
8. Meanwhile, whisk milk, eggs, 1 teaspoon salt and pepper, each. Add grated cheese. When garlic head is cooled, squeeze out all the cloves into the milk mixture. They will be soft and slide out easily.
9. Transfer milk mixture to cooking-spray-coated 13×9 casserole dish. Add bread cubes and tomatoes and spread out evenly without breaking them up. Make sure to push bread and tomatoes down into milk mixture so they absorb liquid and will set together when cooked.
10. Bake at 350 until firm and golden brown, about 50 minutes.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.