TOMATO BREAD PUDDING-GREAT GRANDMA'S RECIPE
This is a wonderful very old recipe from my Grandmother ' who was adopted by my Great Grandmother in Mobile, Alabama. I love eating this when it has cooled down a bit with a dollop of sour cream and another sprinkle of dill weed...This is so creamy and smooth..if you love tomatoes you will love this recipe. Enjoy! NOTE: This...
Provided by Pat Duran
Categories Other Breakfast
Time 45m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 375^. Spray a 1 quart baking dish, that has a cover(or use foil), with non-stick butter spray; set aside. Cut 4 slices of wheat or pumpernickel bread into small cubes.
- 2. Place the cubes in the prepared baking dish and drizzle the melted butter them.Toss the bread cubes to coat evenly. Set aside.
- 3. In a small saucepan add the tomato sauce, sugar, salt ,water and sour cream. Whisk to blend. Bring to a boil and boil while stirring for about 5 minutes.
- 4. Now carefully pour the hot tomato mixture evenly over the bread.Sprinkle with the dill weed. Bake for 30 minutes ,covered. Serve warm, as a side dish.
TOMATO-BASIL BREAD PUDDING
Provided by Giada De Laurentiis
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Filling: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Add the bread cubes and set aside.
- In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper, to taste. Cook until slightly soft, about 2 minutes. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread cubes and combine well.
- Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding from the oven and let cool for 5 minutes. Cut into wedges and serve.
TOMATO BREAD PUDDING
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.
BEST TOMATO PUDDING
This tomato bread pudding is easily prepared from on hand items, creating a side dish casserole that will be asked for over and over again. It can also be prepared ahead of time and put in oven later.
Provided by Randi
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 274.6 calories, Carbohydrate 45.1 g, Cholesterol 20.3 mg, Fat 9.2 g, Fiber 2.5 g, Protein 4.5 g, SaturatedFat 5.2 g, Sodium 612.6 mg, Sugar 22.6 g
TOMATO BREAD PUDDING
Categories Tomato Brunch Side Bake Vegetarian Quick & Easy Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Toss bread cubes with butter in a 13- by 9-inch baking dish until coated.
- Purée tomatoes with juice in a blender 5 seconds, then transfer to a small saucepan along with water, brown sugar, tomato paste, salt, and hot sauce. Bring mixture just to a simmer, then pour over bread, stirring to combine. Bake, uncovered, until edges are beginning to caramelize, 35 to 40 minutes.
TOMATO AND BASIL SAVORY BREAD PUDDING
This savory bread pudding looks and smells amazing. Goes great with wine.
Provided by Tuscan_Italian
Categories Bread Pudding
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking dish and place bread cubes in the dish.
- Heat olive oil in a large skillet over medium-high heat. Add shallot and garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until tomatoes have softened slightly, about 2 minutes. Remove from the heat and stir in basil. Pour the entire tomato mixture over the bread. Sprinkle Romano cheese over top, then stir until well combined.
- Beat milk, eggs, salt, pepper, garlic powder, and onion powder together for custard in a large bowl until smooth. Pour over the bread mixture and gently toss to coat.
- Bake on the center rack of the preheated oven until slightly puffed and golden, 24 to 30 minutes. Remove from the oven and let cool for 5 minutes. Cut into wedges and serve.
Nutrition Facts : Calories 238.9 calories, Carbohydrate 16.6 g, Cholesterol 132.6 mg, Fat 13.6 g, Fiber 1.2 g, Protein 12.9 g, SaturatedFat 5.2 g, Sodium 595 mg, Sugar 1.9 g
TOMATO BREAD PUDDING
I love homegrown tomatoes, and while they are in season, this is a yummy side dish. Courtesy of Rachel Ray. Update to recipe: After cooking for minutes, I gently mixed, then cooked for 10-15 minutes longer. Then topped with parmesan and put under broiler to melt cheese and toast. Also recommend lightly toasting the baguette prior to cutting into cubes, then rub with fresh garlic before mixing with tomatoes.
Provided by Southern Sugar Dump
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 313.8, Fat 15.3, SaturatedFat 8.8, Cholesterol 36, Sodium 821, Carbohydrate 36.2, Fiber 3.5, Sugar 4.8, Protein 8.9
TOMATO, SAUSAGE & CHEDDAR BREAD PUDDING
Steps:
- Preheat oven to 350°. In a large bowl, combine first 8 ingredients. Stir in bread. Transfer to a greased 13x9-in. baking dish., In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture. Sprinkle with Parmesan cheese. Bake 45-50 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 430 calories, Fat 32g fat (18g saturated fat), Cholesterol 206mg cholesterol, Sodium 822mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 19g protein.
TOMATO BREAD PUDDING
If you have an over abundance of fresh garden tomatoes, you may want to give this wonderful recipe from Gourmet Magazine a try! Best the day it is made, however you can prepare this recipe one day ahead if you like (covered after cooling and refrigerate). See cook's note at bottom of directions.
Provided by Bev I Am
Categories Cheese
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 523, Fat 43.5, SaturatedFat 18.7, Cholesterol 300.2, Sodium 464.6, Carbohydrate 13.8, Fiber 2.2, Sugar 8.7, Protein 21.2
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