Savory Tomato Bread Pudding

I can't lay claim to this recipe, as I picked it up for free at the county fair last year. It's a great use of all those tomatoes you get towards the height of the season.

Savory Tomato Bread Pudding
2 pounds heirloom tomatoes, halved and seeded
1 handful of fresh herbs (basil and cilantro are nice)
1 clove garlic, chopped note: I always add more. Who just uses one clove of garlic???
1/2 teaspoon salt
Fresh ground black pepper
4 cups sourdough or whole grain bread, torn into rough cubes
4 tablespoons olive oil
2 ounces grated cheese (Parmesan and Gruyere are nice)

1. Preheat oven to 400.
2. In a food processor, add tomatoes, herbs, salt, and black pepper. Pulse just until coarsely chopped.
3. Add the bread to a 1 1/2 quart baking dish and toss with olive oil. Gently toss in tomatoes.
4. Bake for about 30 minutes or until until the top is crusty and
golden brown. Sprinkle cheese on top and return for another 10 minutes.
5. Remove from oven and allow to rest for at least 5 minutes before serving.

Serves 4.

This reminds me of the dish my mom used to make when the pantry shelves were nearly bare. She heated a can of tomatoes with onions and a little sugar, then poured them over light bread pieces in a bowl and stirred well. She usually served it along with catfish and white beans.

Your recipe sounds much better. Thanks for posting it. I plan to try it when the fresh tomatoes begin spilling over the countertop.

My mom had a recipe for a very sweet tomato bread pudding that was good as a side dish but I would have been happy to eat it for dessert, too. I can't wait to try orion's recipe!