omnomnom | Savory Tomato Bread Pudding (Reply)

I found this recipe at a County Fair and again on the internet when I lost the original copy and have made it several times since then. It is delish and easy (as long as you have a food processor, otherwise chopping is done by hand). Very good for low spoon days. My one quibble is that it uses an oven, so it's best not to make it on super hot days. Otherwise, it's a great recipe for using old bread and delish seasonal tomatoes and basil. Cheese is optional, so it can be made either vegetarian or vegan.

Savory Tomato Bread Pudding
2 pounds heirloom tomatoes (or other fresh tomatoes), halved and seeded
1 handful of fresh herbs (basil and cilantro are nice)
1 clove garlic, chopped
1/2 teaspoon salt
Fresh ground black pepper
4 cups sourdough or whole grain bread, torn into rough cubes
4 tablespoons olive oil
2 ounces grated cheese (Parmesan and Gruyere are nice)

1. Preheat oven to 400.

2. In a food processor, add tomatoes, herbs, salt, and black pepper. Pulse just until coarsely chopped.

3. Add the bread to a 1 1/2 quart baking dish and toss with olive oil. Gently toss in tomatoes.

4. Bake for about 30 minutes or until until the top is crusty and golden brown. Sprinkle cheese on top and return for another 10 minutes.

5. Remove from oven and allow to rest for at least 5 minutes before serving.

Serves 4.