This savory take on classic bread pudding will only be as good as the tomatoes that go into it so be sure the tomatoes are at their peak of flavor and ripeness. For an added burst of flavor, add two tablespoons of chopped sun dried tomatoes.
- 1 pound loaf of crusty bread cut into 1 inch cubes
- 2 pounds ripe heirloom tomatoes peeled, seeded and diced
- 1/4 cup red wine or vegetable or chicken stock
- 1/4 cup sun dried tomatoes chopped
- 3 tablespoons chopped fresh basil
- 3 tablespoons packed dark brown sugar
- 1 teaspoon Worcestershire sauce
- Pinch cayenne pepper
- 4 tablespoons unsalted butter melted
- 1 cup shredded Monterey Jack cheese
Preheat the oven to 400 degrees. Spread the bread cubes on a baking sheet. Dry in the oven for 10 minutes. This allows the bread to absorb more liquid. Set aside to cool.
Grease an 8-inch square baking dish.
In a saucepan or skillet, combine the tomatoes, wine, chopped dried tomatoes, basil, brown sugar, Worcestershire sauce and pepper. Simmer over medium low heat for 10 minutes, stirring occasionally. Let cool slightly.
Place the bread cubes in an extra large bowl. Add the melted butter and cheese and toss. Add the tomato mixture and toss again. Spread the mixture evenly in the prepared baking dish. Bake at 350 degrees until browned and slightly puffy, about 30 minutes. Serve warm.
Makes 6 to 8 servings.
Photo by Jodi Miller