Best Savory Tomato Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAVORY GOAT CHEESE AND TOMATO BREAD PUDDING



Savory Goat Cheese and Tomato Bread Pudding image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons unsalted butter, at room temperature
12 slices good-quality white sandwich bread, crusts trimmed off (about 8 ounces total)
5 ounces goat cheese, crumbled, or 6 ounces crumbled feta cheese
8 ounces (1 pint basket) red or yellow cherry tomatoes, stemmed, and cut in half if large
6 eggs
2 cups milk
3 tablespoons prepared pesto
1/4 cup freshly grated Parmesan or aged Asiago cheese

Steps:

  • Grease the bottom of a 13 by 9 by 2-inch baking dish or other shallow 3-quart baking pan.
  • Butter each bread slice on one side. Stack the bread, 6 at a time, and cut on the diagonal into triangles. Place half of the bread pieces, buttered sides down, in the bottom of the prepared dish. Scatter the goat or feta cheese over the bread in one layer. Scatter the cherry tomatoes over the cheese. Top with the remaining buttered bread pieces, buttered sides up.
  • In a bowl with a whisk, beat eggs, milk and pesto until well-blended. Pour over the bread and cheese mixture in the dish. Tamp down the top pieces of bread lightly with the back of a fork so that they soak up some liquid. Sprinkle the top with the grated cheese. Cover the dish tightly with foil and refrigerate overnight.
  • To serve, remove the dish from the refrigerator and place it in a cold oven; turn the oven on to 350 degrees. Bake for 35 minutes with the foil on; remove foil and continue to bake until pudding is puffed and golden brown on top, 25 to 30 more minutes.

SAVORY TOMATO BREAD PUDDING



Savory Tomato Bread Pudding image

This savory bread pudding is great for parties or simply any occasion.

Provided by SCHROTH

Categories     Side Dish     Casseroles

Time 45m

Yield 10

Number Of Ingredients 10

¼ cup raisins
¼ cup white Zinfandel wine
3 tablespoons brown sugar
2 (14.5 ounce) cans diced tomatoes, drained
1 teaspoon Worcestershire sauce
3 tablespoons chopped fresh basil leaves
1 pinch cayenne pepper
¼ cup butter
1 (1 pound) loaf day-old bread, cubed
1 cup shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish, or one of similar size.
  • In a small saucepan, combine the raisins, wine, brown sugar, tomatoes, Worcestershire sauce, basil and cayenne pepper. Simmer over medium-low heat for 10 minutes.
  • In a large skillet, melt butter. Toss the bread cubes in the butter to coat, then toss with Monterey Jack cheese, and transfer to the prepared baking dish. Pour the tomato mixture over the bread.
  • Bake for 25 to 30 minutes in the preheated oven, or until the top is nicely toasted.

Nutrition Facts : Calories 253.1 calories, Carbohydrate 33.2 g, Cholesterol 22.3 mg, Fat 9.5 g, Fiber 1.9 g, Protein 7.1 g, SaturatedFat 5.4 g, Sodium 537.4 mg, Sugar 10.5 g

TOMATO AND BASIL SAVORY BREAD PUDDING



Tomato and Basil Savory Bread Pudding image

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

8 ounces ciabatta bread, cut into cubes
3 tablespoons olive oil
1 large shallot, thinly sliced
3 cloves garlic, minced
12 ounces cherry tomatoes, halved
kosher salt and freshly ground black pepper to taste
1 cup packed, chopped fresh basil
1 ½ cups freshly grated Romano cheese
1 cup whole milk
6 large eggs, at room temperature
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder

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

SAVORY SAUSAGE SUN-DRIED TOMATO AND PUMPKIN BREAD PUDDING



Savory Sausage Sun-Dried Tomato and Pumpkin Bread Pudding image

Cheesy, crispy, crunchy and warm! This savory bread pudding is an unexpected and delightful way to use pumpkin. The addition of sausage makes it a main course or a hearty side dish. This dish would make a lovely addition to your Thanksgiving or a holiday breakfast table.

Provided by RusticJoyfylFood

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h

Yield 6

Number Of Ingredients 13

1 teaspoon softened butter, or as needed
1 pound sausage
1 cup diced raw pumpkin
1 small onion, chopped
¼ cup diced sun-dried tomatoes
3 cups diced artisanal bread
2 cups heavy whipping cream
2 cups shredded sharp Cheddar cheese
5 eggs
1 cup whole milk
1 cup shredded Gruyere cheese
1 teaspoon kosher salt
1 teaspoon cracked black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
  • Combine sausage, pumpkin, onion, and sun-dried tomatoes in a large skillet over medium heat; cook and stir until sausage is browned, 5 to 8 minutes.
  • Transfer sausage mixture to a large bowl. Mix in bread, heavy cream, Cheddar cheese, eggs, milk, Gruyere cheese, salt, and pepper. Spread mixture in the prepared baking dish.
  • Bake in the preheated oven until puffed and golden, 30 to 45 minutes.

Nutrition Facts : Calories 771.8 calories, Carbohydrate 18 g, Cholesterol 352.4 mg, Fat 65 g, Fiber 1.1 g, Protein 30 g, SaturatedFat 34.5 g, Sodium 1488.6 mg, Sugar 4.2 g

SAVORY TOMATO PUDDING



Savory Tomato Pudding image

Provided by Florence Fabricant

Categories     side dish

Time 25m

Yield 6 servings

Number Of Ingredients 6

2 pounds ripe tomatoes, cored
1 large clove garlic, chopped fine
1 1/2 tablespoons richly flavored extra-virgin olive oil
2 tablespoons finely chopped basil, plus sprigs for garnish
Salt and freshly ground pepper
1 12-inch length of baguette, 2 1/2 to 3 inches diameter

Steps:

  • Coarsely chop the tomatoes. Place them in a food processor and pulse until they are chopped fine. Or chop them fine by hand.
  • Stir in the garlic, olive oil and basil. Season with salt and pepper.
  • Cut the bread into slices about 1/2-inch thick. You should have about 18 slices.
  • Place 3 to 4 of the bread slices in the bottom of a 6-cup mixing bowl, trimming them if necessary so they completely cover the bottom of the bowl. Spoon about a quarter of the tomato mixture over the bread, enough to cover it. Make another layer of the bread, another of tomato, another bread, another of tomato and finish with a layer of the bread. Except for the bread in the bottom of the bowl, the other layers do not have to fit tightly.
  • Cover the bowl with plastic wrap, then set a dish that will fit inside the rim of the bowl directly on the wrap. Weight this dish with a heavy can of food, a rock or other heavy object and place this assembly in the refrigerator for at least 12 hours. Put the bowl on a plate to catch any liquid that may spill over.
  • To serve, remove the weight, the plate and wrap. Run a flexible knife or spatula around the pudding inside the bowl to loosen it. Unmold the pudding onto a serving dish that has enough of a rim to catch any juices. Garnish the pudding with sprigs of basil and serve in wedges.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 5 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 479 milligrams, Sugar 6 grams, TransFat 0 grams

SAVORY BREAD PUDDING WITH TOMATO BACON JAM



Savory Bread Pudding with Tomato Bacon Jam image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 35

Unsalted butter, for greasing
1 tablespoon extra-virgin olive oil
4 slices bacon
2 cloves garlic, minced
1 bell pepper, chopped
1 carrot, chopped
1 rib celery, chopped
1 onion, chopped
4 ounces mushrooms, sliced
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon crushed red pepper flakes
Kosher salt and ground black pepper
2 tablespoons chopped basil
2 tablespoons chopped parsley
1 tablespoon chopped rosemary
1 tablespoon chopped sage
1 tablespoon chopped thyme
6 large eggs
Splash milk
1 loaf brioche bread, cubed
Grated Parmigiano-Reggiano, for sprinkling
Extra-virgin olive oil, for drizzling
4 tomatoes, chopped
2 slices bacon, cubed
1 clove garlic, minced
1 shallot, chopped
1/2 cup frozen black cherries
Kosher salt and ground black pepper
Ice
12 ounces vodka
Hot sauce
Worcestershire sauce
Bloody Mary mix, as needed
Celery stalks, olives, lemon wedges, etc, for garnish, as desired

Steps:

  • For the savory bread pudding: Preheat the oven to 400 degrees F. Butter 6 ramekins.
  • Place a large skillet over medium-high heat with the olive oil and bacon. Allow the bacon to crisp and the bacon fat to render, 6 to 8 minutes. Once the bacon is crispy and the bacon fat has rendered off, add the garlic, peppers, carrots, celery and mushrooms to the pan. Add the garlic powder, onion powder and red pepper flakes and season with salt and pepper. Cook the vegetables for 8 to 10 minutes. Remove the skillet from the heat, add the fresh herbs, mix and set aside.
  • Crack the eggs into a large bowl and add a healthy splash of milk, a pinch of salt and pepper and the brioche cubes. Mix with your hands until the bread is soaked and wet. Fold in the reserved vegetables and herbs. Mix everything together and place in the prepared ramekins. Sprinkle a healthy amount of cheese on top. Bake until the top is golden brown and the center is fully cooked (stick a knife in the center of the bread pudding and if it comes out clean your bread pudding is done), 15 to 20 minutes.
  • For the tomato bacon jam: Heat a skillet over medium-high heat with a drizzle of olive oil. Add the tomatoes and bacon. Allow the bacon to render, 6 to 8 minutes. Add the garlic, shallot, frozen black cherries and a pinch of salt and pepper. Cook for 8 to 10 minutes. Let cool slightly, then transfer to blender and blend until smooth. Double strain and enjoy.
  • For the bloody marys: Fill 6 large cocktail glasses with ice. Pour 2 ounces of the vodka, a splash of hot sauce, a splash of Worcestershire sauce into each glass and top with bloody mary mix. Garnish as desired, serve and enjoy.
  • To assemble: Grate some more cheese on top of each ramekin of bread pudding. Serve alongside some tomato bacon jam and a bloody mary. Bon appetit.

SAVORY TOMATO BREAD PUDDING



SAVORY TOMATO BREAD PUDDING image

Categories     Tomato

Number Of Ingredients 9

1 pound fresh tomatoes
12 cups bread cubes
2 cups shredded Monterey Jack cheese
1 cup grated Parmesan cheese
1/2 cup chopped onion
1 teaspoon Italian seasoning
4 cups milk
5 eggs -- lightly beaten
1/2 teaspoon salt

Steps:

  • Preheat oven to 350F. Dice tomatoes; place in a large bowl; set aside. Butter a 13 x 9 x 2-inch baking dish; set aside. Place bread on cookie sheets in a single layer; bake until toasted, about 5 minutes, turning occasionally. To the bowl with the tomatoes, add toasted bread cubes, Monterey Jack cheese, Parmesan cheese, onion and Italian seasoning. Spoon into prepared baking dish. In a large bowl, combine milk, eggs and salt; pour over tomato/bread mixture. With a spatula, press bread down to cover with milk mixture. Let stand for 5 minutes. Bake until a knife inserted in the center comes out clean, 30 to 40 minutes. Cool slightly before serving.

Related Topics