july 25, 2010

This light and easy bread pudding was a great use of summer tomatoes.

Tomato Bread Pudding

3 cups (1/2″) cubed french bread
2 1/2 cups diced tomatoes
5 garlic cloves
2 tbs sugar
3/4 cup basil, chiffonaded
1/4 cup parmesan, grated
salt and pepper
olive oil

Preheat oven to 400 degrees F. In a large bowl, mix together tomatoes, garlic, sugar, and 2 tbs olive oil. Season with salt and pepper.

Heat dutch oven over medium heat. Add 2 tbs olive oil, then bread cubes. Stir until bread has browned. Add tomato mixture and cook for five minutes. Add basil and cook another minute. Adjust seasoning as necessary.

Place bread and tomato mixture into a casserole dish. Cover with parmesan. Bake for 40 minutes, or until cheese is melted and just browning.






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