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Keystone Kitchen: Tomato Bread Pudding

A delicious filling casserole.
Tomato Bread Pudding

Butter for baking dish
1 loaf (about 12 oz) French or Italian
bread in ¾ inch thick slices
1 ½ Cup milk
1 ¼ Cup Half and Half
1 Cup Heavy Whipping Cream
3 eggs, lightly beaten
2 TBSP fresh parsley, chopped
1 tsp fresh thyme, chopped
2 cup Monterey Jack Cheese, shredded
3 cup fresh tomatoes, diced (about 1 ½ lbs)
1 cup Parmesan Cheese

Heat oven to 350. Butter a 9-by-13 baking dish; set aside. Arrange bread on cookie sheet in a single layer; bake until lightly toasted, 5 - 8 minutes. In a large bowl, combine milk, half & half, cream, and eggs. In a cup, combine parsley and thyme. Cover the bottom of the prepared dish with half of the toasted bread. Top with 1 cup of the Monterey Jack cheese, ½ cup of the Parmesan and half the herbs. Cover with half the milk mixture and half the tomatoes. Repeat layering. With a spatula, press bread down to cover with milk mixture. Let stand for 5 minutes. Bake until knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving. Cut into 9 rectangles. Makes 9 servings

Courtesy of Blair County Dairy Princess Katherine Orczeck
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