Roasted Tomato Bread Pudding
- Prep Time: 20 minutes
- Cooking Time: 1 hour and 20 minutes
- Serves 6-8
- 1 ½ cups heavy cream
- 1 Backyard Farms Beefsteak Tomato, sliced ¼ inch thick
- 1½ cups roasted tomatoes, made from 6-8 Backyard Farms Beefsteak Tomatoes
- 3 tablespoons tomato paste
- 1 teaspoon sugar
- 3 eggs
- ¾ cup Parmesan cheese
- 5½ cups Italian, challah or other crusty bread, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons Herbes De Provence
- 2 tablespoons olive oil
- 1 tablespoon dried parsley
- 1 tablespoon oregano
- 1/3 cup chopped basil
- 2 tablespoons minced rosemary
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 2 teaspoons pepper
To roast tomatoes: Roughly chop 6 to 8 tomatoes and place in a bowl with olive oil, Herbes De Provence, dried parsley and oregano. Stir tomatoes to coat. Place tomatoes on a sprayed baking sheet and roast at 300°F for 40 to 50 minutes.
Spray Bundt pan with cooking spray. Place sliced tomatoes on paper towel and press dry, sprinkle with salt. Place cubed bread in large bowl.
Sauté onion in butter until translucent. Add minced garlic, tomato paste, sugar and roasted tomatoes.
Lightly beat eggs. Add cream, remaining herbs, salt and pepper and cheese. Pour over bread. Fold onion/tomato mixture into bread mixture. Stir just to combine. Allow mixture to soak for 15 minutes.
Spread fresh tomato slices in bottom of Bundt pan. Gently spoon bread mixture over top. Bake at 350°F for 50-60 minutes. Top should be browned and pudding will be puffed up and spongy, not soggy. Allow pudding to rest for 30 minutes.
Invert pudding onto serving platter and top with additional cheese and herbs, if desired. Serves 6-8 side portions
Note: Beefsteak tomatoes work best but any firm tomato will work. Be sure to use a spatula to remove any spices from baking sheet after roasting tomatoes so the pudding will be extra flavorful.