Description
A warm, savory tomato bread pudding made with fresh tomatoes, baguette cubes, melted butter, and Parmesan cheese.
Ingredients
Scale
- 5 medium tomatoes, about 2 pounds, peeled, halved, cored, and seeded
- 1/2 teaspoon salt
- 1/2 teaspoon granulated white sugar
- Freshly ground black pepper, to taste
- 1/2 baguette, about 4 cups, cut into 3/4-inch cubes
- 4 tablespoons unsalted butter, melted
- 1/4 cup grated Parmesan cheese
- Nonstick cooking spray, for the baking dish
Instructions
- Position a rack in the center of the oven and preheat to 400°F. Spray a 9×13-inch glass casserole dish with nonstick cooking spray.
- Add the tomato halves, salt, sugar, and a pinch of freshly ground black pepper to a food processor. Pulse until coarsely pureed.
- Place the bread cubes in the prepared dish and drizzle the melted butter over the bread. Toss gently to coat.
- Top the bread with the tomato puree and gently mix to distribute the tomato mixture throughout the bread cubes.
- Bake for about 30 minutes, or until crusty and golden brown.
- Sprinkle Parmesan cheese on top and bake for 10 minutes more.
- Let cool for 5 minutes before serving warm.
Notes
- Use ripe summer tomatoes for the best flavor.
- Seed the tomatoes well so the pudding does not turn watery.
- Day-old baguette works well because it absorbs the tomato puree while keeping texture.
- Store leftovers in the refrigerator for up to 3 days and reheat in a 350°F oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 6
- Sodium: 390
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 3
- Protein: 8
- Cholesterol: 24