Recipe Courtesy of Louisiana Cookin’
This decadent bread pudding is filled with the flavors of summertime. Wedges of roasted heirloom tomatoes and cubed whole wheat bread surrounded by a savory egg custard studded with fresh basil and fresh oregano. Combined with creamy fontina, mozzarella and Parmesan cheeses, this recipe is as unique as it is scrumptious.
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‘Tomato Bread Pudding’
Ingredients:
- Recipe Courtesy of Louisiana Cookin’ magazine
- 2 tablespoons butter
- 3 large tomatoes, cut into wedges
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 8 tablespoons olive oil, divided
- 10 cups cubed French or Italian bread
- 2 cups whole milk
- 1 cup heavy cream
- 8 large eggs
- 1 cup shredded fontina cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh oregano, chopped
Directions:
- Preheat the oven to 400 degrees. Coat a 3-quart shallow baking dish with butter. Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss tomato wedges with 1 teaspoon salt, 1/2 teaspoon pepper, and 2 tablespoon oil. Arrange tomato wedges in one layer on prepared baking sheet; roast until lightly browned, 30-40 minutes. Remove from oven and allow to cool.
- Toss cubed bread with remaining olive oil. Spread evenly on a baking sheet and bake until golden brown. Let cool.
- Reduce oven temp to 350 degrees. In a large bowl, whisk together milk, cream, and eggs. Season with 1 teaspoon salt and remaining 1/2 teaspoon pepper. Stir in cheeses, basil and oregano.
- Transfer bread to prepared baking dish, and pour egg mixture over bread. Add tomatoes, pushing them down into the bread and custard. Bake until firm to the touch and bread in golden brown, 45-55 minutes.
Tagged: basil, bread, bread pudding, cubed bread, custard, eggs, fontina cheese, heavy cream, Louisiana Cookin', oregano, Parmesan cheese, savory bread pudding, shredded mozzarella, tomato bread pudding, tomatoes
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