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
1/4 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.