Tomato Bread Pudding
From noir 17 years ago
- 45 minutes to make
- Serves 8
Rich and delicious, a true savory pudding. Serve with a dollop of Sour Cream with Chevril on the side in a ramekin.
Ingredients
- 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 Rating
Reviewed by 4 people-
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Love this!
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in United States loved it
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