Corn And Tomato Bread Pudding Recipes

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 3-quart casserole dish.
• Beat butter and sugar together using a hand mixer until creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream. Alternate adding in corn bread mix and milk; beat well after each addition. Fold in corn kernels and cream-style corn. Pour mixture into the prepared dish.
• Bake in the preheated oven until pudding is set and light brown in color, 45 to 50 minutes.

Steps:

• In a saucepan over medium heat, stir together the water and tomato puree. Mix in the brown sugar, basil and salt, and bring to a boil. Simmer over low heat for 5 minutes, then set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Coat a 2 quart casserole dish with cooking spray.
• Place the bread cubes into the dish, and drizzle with melted butter. Pour the tomato sauce over all. Cover with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven. Remove the lid for the last 10 minutes.

Steps:

• Heat oven to 350 degrees.
• Place tomatoes on double layer paper towels and sprinkle lightly with salt and pepper; cover with another double layer of paper towels.
• In large skillet, over medium heat, heat oil tillhot. Add onions and corn, cook, stirring frequently, till softened, about 6 minutes. Add garlic and spinach, cook stirring frequently for 1 minutes more. Remove to large bowl.
• In another mixing bowl whiks half an half, eggs, egg whites, 1 tsp salt, 1 tsp pepper and cayenne. Add corn mix and stir well. Stir in 1/2 C cheese and 2 Tbsp parsley.
• Spray a 3 quart baking pan or gratin pan with nonstick spray. Add corn mixture, spread evenly. Top with HALF of the remaining cheese.
• Cover top with slightly, overlapping tomato slices. Sprinkle with remaining cheese. Bake 40-45 minutes, or til pudding is set. Remove and allow to cool for 5 minutes. Sprinkle with remaining parsley.

Steps:

• Preheat oven to 375 degrees F.
• In small bowl, put dried tomatoes in enough hot water to cover.
• Let stand 15 minutes or until softened, then drain.
• Meanwhile, in medium bowl, beat together eggs, milk & basil, then set aside.
• In ungreased 2-quart square baking dish toss together the pieces of English muffins, corn, cheese & softened tomatoes.
• Carefully pour egg mixture evenly over muffin mixture.
• Bake about 30 minutes or until knife inserted near center comes out clean.
• Cool slightly, then serve pudding spooned on top of tomato wedges.

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-12-inch casserole dish and set aside.
• Spread the cubed bread on a baking sheet and toast until golden, about 8 minutes. Transfer the bread to the prepared casserole dish.
• Meanwhile, heat the butter in a large skillet over medium heat. Add the celery, leeks and some salt and pepper and cook until softened, 5 to 8 minutes. Stir in the creamed corn and sour cream, then lower the heat to medium low. Stir in the eggs 1 at a time.
• Pour the creamed corn mixture over the bread. Bake until puffed and cooked through, about 30 minutes.

Steps:

• Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl.
• Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender,3 to 5 minutes. Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine.

Steps:

• Preheat the oven to 350 degrees.
• Spray six 8-ounce custard cups with cooking spray.
• Combine the corn, milk, cornstarch, eggs, sugar or honey, salt, and pepper in a food processor or blender and buzz to a textured puree.
• Heat the butter over medium-high heat in a large skillet.
• Add the onion and saute for 4 minutes. Add the tomato, raise the heat, and cook until most of the liquid has evaporated, 1 to 3 minutes.
• Remove from the heat. Stir in the basil.
• Divide the tomato mixture among the custard cups.
• Top with the corn mixture.
• Place the filled custard cups in a large pan, place in the oven, and pour hot water into the large pan, around the custard cups.
• Bake for 40 to 50 minutes, or until golden and firmed up.
• Let stand for 5 minutes, then serve.

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees. Grease a 1 1/2 quart shallow casserole dish.
• Using a food processor, pulse the tomato halves, salt, sugar and a pinch of pepper until coarsely pureed.
• Place the bread cubes in the prepared dish and pour in the melted butter to coat. Top with the tomato puree and gently mix to distribute.
• Bake until crusty and golden brown, about 30 minutes. Sprinkle the cheese on top and bake for 10 minutes more. Let cool 5 minutes before serving.

Steps:

• Preheat oven to 400°F with rack in middle. Butter a 3-quart shallow baking dish (about 13 by 9 inches).
• Toss tomatoes in a bowl with herbes de Provence, 1 tablespoon oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Arrange tomatoes, cut sides up, in a large heavy 4-sided sheet pan.
• Cut off and discard 1/4 inch from top of garlic head to expose cloves, then put on a sheet of foil and drizzle with 1 teaspoon oil. Wrap garlic in foil and roast in pan with tomatoes until tomatoes are browned but still juicy and garlic is soft, 50 to 60 minutes. (Leave oven on.) Cool garlic to warm, then force through a medium-mesh sieve with a rubber spatula, discarding skins. Reserve purée
• While garlic cooks, toss bread cubes in a large bowl with remaining oil until coated, then spread out in a large 4-sided sheet pan and bake until golden brown, 20 to 25 minutes. Cool in pan.
• Reduce oven temperature to 350°F.
• Whisk together milk, cream, eggs, garlic purée, 2 teaspoons salt, and 1 1/2 teaspoon pepper. Stir in cheeses. Transfer bread to baking dish, then pour egg mixture over bread and add tomatoes, pushing some down between bread cubes. Bake until firm to the touch and golden brown in spots, 50 to 60 minutes.

Steps:

• Arrange tomato slices in 1 layer on a rack set in a shallow baking pan and sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Let drain 30 minutes.
• While tomatoes drain, bring corn, milk, cream, and 1/4 teaspoon salt to a simmer in a 2- to 3-quart heavy saucepan over high heat, then reduce heat and simmer, partially covered, until corn is tender, about 5 minutes. Cool slightly, uncovered.
• Put oven rack in upper third of oven and preheat oven to 375°F. Butter a shallow 2-quart baking dish.
• Toss together bread crumbs, basil, cheese, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in another bowl.
• Arrange one third of tomato slices in baking dish, then cover evenly with one third of bread-crumb mixture and dot with one third of butter. Spoon half of corn mixture over crumbs, then repeat layering with half of remaining tomatoes, crumbs, and butter, and all of corn. Arrange remaining tomatoes over corn, then top with remaining bread crumbs and dot with remaining butter.
• Bake, uncovered, until top is golden and gratin is bubbling all over, 40 to 45 minutes. Cool slightly on a rack, about 15 minutes, before serving.

Steps:

• Preheat oven to 400°F with rack in middle of oven.
• Butter a baking dish - 13 x 9".
• Toss tomatoes in a bowl with herbes de Provence, 1 tablespoon oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
• Arrange tomatoes, cut sides up, in a large heavy 4-sided sheet pan.
• Cut off and discard 1/4 inch from top of garlic head to expose cloves, then put on a sheet of foil and drizzle with 1 teaspoon oil.
• Wrap garlic in foil and roast in pan with tomatoes until tomatoes are browned but still juicy and garlic is soft, 50 to 60 minutes (Leave oven on.).
• Cool garlic to warm, then force through a medium-mesh sieve with a rubber spatula, discarding skins.
• Reserve purée.
• While garlic cooks, toss bread cubes in a large bowl with remaining oil until coated, then spread out in a large 4-sided sheet pan and bake until golden brown, 20 to 25 minutes.
• Cool in pan.
• Reduce oven temperature to 350°F.
• Whisk together milk, cream, eggs, garlic purée, 2 teaspoons salt, and 1 1/2 teaspoon pepper.
• Stir in cheeses.
• Transfer bread to baking dish, then pour egg mixture over bread and add tomatoes, pushing some down between bread cubes.
• Bake until firm to the touch and golden brown in spots, 50 to 60 minutes.
• Cooks' note: Bread pudding is best the day it is made but can be made 1 day ahead and chilled (covered once cool). Reheat, covered with foil, in a 350°F oven.

Steps:

• Mix corn, tomatoes, sugar, salt and pepper in an 8" square greased dish.
• Toss bread crumbs with melted butter.
• Spread over veggies.
• Bake@ 350 degrees F.
• for 35 to 40 minutes or until topping is browned and veggies heated through.