Tomato Bread PuddingFrom noir 7 years ago
- 1-1/2 C heavy cream shopping list
- 1 C canned whole tomatoes, cut up shopping list
- 1/2 C juice from canned tomatoes shopping list
- 6 oz can tomato paste shopping list
- 1 large egg shopping list
- 2 egg yolks shopping list
- 1 day-old french baguette (about 7 oz) shopping list
- 1 tomato, sliced in 6 slices shopping list
- 1 medium onion, chopped shopping list
- 1 T butter shopping list
- 2 T fresh oregano, minced shopping list
- 2 T fresh thyme, minced shopping list
- 1 T fresh sage, minced shopping list
- 1 clove garlic, minced shopping list
- salt, hot sauce, to taste shopping list
- olive oil shopping list
How to make it
- Using a 7" diameter deep tart pan to measure, cut pieces of crust from the bread about 1/2"' thick, as wide as the loaf and about 2/3 as long as the pan is tall.
- Butter the pan and stand these pieces in sort of a fence around the perimeter of the pan, with the cut sides facing inward.
- Cut the rest of the bread in 1/2" cubes and place them in the well created by the bread "fence."
- Compress the cubes into the pan with your fingers.
- The bread cubes when compressed should be about even with the top of the bread fence pieces.
- Sauté the onion in 1 T butter slowly, about 8 minutes, stirring occasionally, until translucent.
- Mix herbs together.
- Beat the egg and yolks briefly with a fork and then mix well with the cream, cooked onions, canned tomatoes, tomato juice, tomato paste, garlic and 3/4 of the herbs. Correct seasoning.
- Pour cream / tomato mixture over the bread, to cover the bread.
- (There may be some left over, depending on the size of the pan and how tightly packed the bread is.
- Any leftover custard can be cooked as directed below with or without bread in buttered ramekins, if you like, or used as an enrichment for a soup.)
- Allow pudding to sit for 30 minutes, then set in a pan of boiling water that reaches halfway up the sides of the tart pan and bake in a preheated 350º oven 45 minutes.
- After the first 20 minutes, lay the tomato slices over the top of the pudding and sprinkle with the remaining herbs.
- Paint tomato slices with olive oil when the pudding comes out of the oven and then allow pudding to rest about 30 minutes before unmolding.
- **Serve with my recipe for Sticky Chicken and a fresh salad...Excellent!**
The Cooknoir Boston, MA
The Rating4 people
This looks so amazingly good!!! Geesh! Gourmet food! Made it...Tops! You have good stuff Noir!pink in USA loved it
Love this!shuga in United States loved it
niceturtle66 in Sacramento loved it