This savory bread pudding is a great way to use up tomatoes and bread that are about to go.
Tomato Bread Pudding
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, chopped
- 5 tablespoons fresh thyme
- 1 1/4 cups heavy cream
- 2 1/4 cups chicken stock
- 1 tablespoon salt
- 1 1/2 teaspoons black pepper
- 2 eggs
- 10 cups cubed French bread (medium sized cubes)
- 2 1/2 cups grated Parmesan cheese
- 6 cups halved cherry tomatoes
Preheat the oven to 350 degrees F. Heat a medium-size sauté pan over high heat and add olive oil. When oil is hot, add onion, garlic, and thyme. Lower heat to medium and cook until onion is soft, about 6 minutes. Place mixture in a large mixing bowl and allow to cool. Add cream, stock, salt, pepper, and eggs. Whisk until well combined.
Add bread, Parmesan, and tomatoes, tossing well to coat everything. Allow mixture to sit for at least 10 minutes. Place in a greased 13x9-inch pan and bake until top is golden brown and pudding is set, about 45 minutes.
Katie Brown Celebrates, Katie Brown, 2008