TOMATO BREAD PUDDING

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Tomato Bread Pudding image

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

5 tomatoes, about 2 pounds, peeled, halved, cored and seeded
1/2 teaspoon salt
1/2 teaspoon sugar
pepper
1/2 baguette, cut into 3/4 inch cubes (about 4 cups)
4 tablespoons butter, melted
1/4 cup parmesan cheese, grated

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

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