Ally
Man, this has been the year of changes! New job in May. A brand-spankin' new car this month--I get to pick it up this weekend. Woo-hoo, I'm sooooo excited! And now a new home next month. Yep, you heard right...I'm moving! Out of my beloved little cottage in the Grid but not too far away...just in with Mr.S., the kidlets (or should I be calling them teenlets these days?) and Pepper. I guess after 5 years, it's about time we shack up, right? What's funny is the reaction I get when I tell people- half of my friends already thought I lived with Mr.S because I'm there so much and the other half are like, "About time!"

Anyhow, I was over there the other day visiting Mr. S and discussing how in the heck we're going to fit my stuff in his closet (that boy has a LOT of shoes!) when I noticed that my baby Roma tomatoes were finally ready to be picked. Look at how gorgeous they are! They're almost too pretty to eat...almost.




To celebrate these red beauties, I decided to transform my garden bounty into a savory tomato bread pudding. Yum! I threw in a bowlful of ripe baby Romas and sprinkled in a few leftover yellow cherry tomatoes for spots of contrasting color. To give the bread pudding some zing I also used a spicy jalapeno-cheddar focaccia from Raley's (but you can use whatever kind of bread you like). Pretty much any type of hearty, thick bread will work in this recipe.  No wimpy bread, please!



Savory Tomato Bread Pudding (based on a recipe by Giada De Laurentiis)

Ingredients

Filling:

Butter, for greasing the baking dish
8 ounces Jalapeno-Cheddar focaccia, cut into 3/4 inch cubes
3 tablespoons olive oil
1/2 medium yellow onion, diced
3-4 cloves of fresh garlic
12 ounces (about a cup and a half) small, flavorful tomatoes, halved
Kosher salt and fresh ground pepper
1 (packed) cup fresh, chopped basil leaves
5 oz. Parmesan-Reggiano

Custard:

6 large eggs, room temp
1 cup whole milk
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Instructions

1. Put oven rack in the center of the oven. Preheat to 375 F.

2. Butter a 9x13x2 glass casserole dish. Spread the bread cubes evenly in the dish. Set aside.

3. In a large skillet, heat up your oil over med-high heat. Add in your onion, cook until slightly translucent. Add in garlic, cook until fragrant. Add in your tomatoes and season with salt and pepper. Let it cook for about 2-3 minutes. Tomatoes will soften. Turn off the heat and add in the chopped basil. Stir. Pour the mixture evenly over the bread crumbs.

4. Sprinkle with the Parmesan-Reggiano. Combine well.

5. In a bowl, whisk together your eggs, milk, salt and pepper together. Get the custard really smooth then pour it over the bread mixture. Let it sit for 15 minutes, tossing it frequently. You really want the bread to get saturated with the custard.

6. Place in the oven and cook for about 25-30 mutes. Stick a knife in the center and when it comes out clean, you can take the dish out.

7. Let the bread pudding cool for 5-10 minutes then slice and serve.


2 Responses
  1. Sarah O. Says:

    Yum this looks tasty!



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