Tomato Bread Pudding

This is an easily adaptable savory dish. You can substitute a combination of vegetables for the tomatoes. See variation notes at bottom of page. This is easy to make, and delicious for dinner or brunch.

4 thick slices of day-old country style or Artisan type bread

1 garlic clove, cut in half

1½ c. milk

4 eggs

Salt and pepper

¼ c. shredded Gruyere cheese (or Swiss)

3 medium tomatoes, sliced (about 1-1½ lbs.)

1-2 tsp. fresh herbs such as marjoram, oregano, or thyme (or 1/2-1 tsp. dried)

1 Tbsp. olive oil

¼ c. shredded Parmesan cheese

Rub the bread slices with the cut garlic, then tear the bread into about 1” chunks. You should end up with about 4 c. bread pieces.

Whisk together the milk and eggs, season with salt and pepper, then gently toss in the Gruyere cheese and bread, combining well. Set aside for 15-20 minutes.

Preheat the oven to 350°. Grease a 1½ - 2 qt. baking dish.

Put half of the bread mixture into the dish. Top with half the tomato slices.

Repeat. Season with a little salt and pepper, sprinkle on herbs if using, drizzle with olive oil and scatter the Parmesan on top.

Bake for 30-45 minutes, until it’s risen a little and is nicely browned.

Serve warm.

To substitute other vegetables for tomatoes:

Use approx. same quantity of vegetables (about1-1½ lbs.), cut into bite-sized, small pieces.

Instead of adding the Gruyere to the milk, eggs, and bread, toss it with the vegetables. After the bread has soaked for 15-20 minutes, stir the cheese and veggies in with the bread. Add herbs if desired. Omit the olive oil and Parmesan cheese.

Pour all into the prepared baking dish and bake as directed above.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#entree