Tomato Bread Pudding

Name: Tomato Bread Pudding
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 907.18 g tomatoes (peeled, halved, cored and seeded); fresh basil leaf; 2.46 ml salt; 2.46 ml sugar; fresh ground black pepper; 946.36 ml sourdough baguettes, cut into about 3/4-inch cubes; 59.16 ml unsalted butter, melted; 56.69 g parmesan cheese, fresh grated

Submitted by swirlycinnacakes

"(Adapted from Rachael Ray)"

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Ready In:: 50mins
Ingredients:: 8
Serves:: 4

ingredients

907.18 g tomatoes (peeled, halved, cored and seeded)
fresh basil leaf
2.46 ml salt
2.46 ml sugar
fresh ground black pepper
946.36 ml sourdough baguettes, cut into about 3/4-inch cubes
59.16 ml unsalted butter, melted
56.69 g parmesan cheese, fresh grated

directions

Preheat oven to 400.
In a food processor, add tomato halves, basil, salt, sugar and a pinch of black pepper. Pulse just until coarsely pureed.
Lightly coat a 1 1/2 quart baking dish with nonstick spray. Add the cubed pieces of bread into the dish and drizzle with melted butter. Scoop the tomato puree on top and then gently toss to mix well.
Bake until the top is crusty and golden brown, about 30 minutes. Scatter the cheese on top - place back in the oven and bake for 10 more minutes. Remove and let rest 5 minutes before serving.