Thursday, May 11, 2006

Recipe: Tomato Parmesan Bread Pudding

I used french bread that was a couple of days old for this recipe. The bread was devoid of moisture, hard and crusty. The pudding turned out nice and chewy, the way I like it. I didn't measure anything so I'm guessing at the amounts I used.

1 cup chopped tomato
3 cloves garlic, sliced
1 tsp. extra-virgin olive oil
days-old demi-baguette, cubed
1/2 cup AP cream
1 egg
1/4 cup water
4 heaping tsp. Parmesan cheese

Beat cream, water and egg with a fork. Add bread cubes and leave it to soak. Mixing it several times to make sure all the cubes are evenly soaking up the liquid.

Briefly cook tomato and garlic in a pan with oil,season with salt (not to much because cheese is already salty). Sauce should be wet. Let cool for 10-15 minutes, then add to soaking bread. Add 3 tsp. cheese. Mix well. Sprinkle remaining cheese on top.

Bake in 350 degree F oven until golden brown and puffy, about 20 minutes.

1 comment:

Jeanne said...

That looks soooo good! I am a big fan of eggy, savoury bread puddings. Fab as a decadent breakfast, fab as lunch with a green salad. Perfect! Thanks for sharing the recipe.