Tomato Bread Pudding

Recipe by Bev I Am
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F with rack in middle of oven.
  • Butter a baking dish - 13 x 9".
  • Toss tomatoes in a bowl with herbes de Provence, 1 tablespoon oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
  • Arrange tomatoes, cut sides up, in a large heavy 4-sided sheet pan.
  • Cut off and discard 1/4 inch from top of garlic head to expose cloves, then put on a sheet of foil and drizzle with 1 teaspoon oil.
  • Wrap garlic in foil and roast in pan with tomatoes until tomatoes are browned but still juicy and garlic is soft, 50 to 60 minutes (Leave oven on.).
  • Cool garlic to warm, then force through a medium-mesh sieve with a rubber spatula, discarding skins.
  • Reserve purée.
  • While garlic cooks, toss bread cubes in a large bowl with remaining oil until coated, then spread out in a large 4-sided sheet pan and bake until golden brown, 20 to 25 minutes.
  • Cool in pan.
  • Reduce oven temperature to 350°F.
  • Whisk together milk, cream, eggs, garlic purée, 2 teaspoons salt, and 1 1/2 teaspoon pepper.
  • Stir in cheeses.
  • Transfer bread to baking dish, then pour egg mixture over bread and add tomatoes, pushing some down between bread cubes.
  • Bake until firm to the touch and golden brown in spots, 50 to 60 minutes.
  • Cooks' note: Bread pudding is best the day it is made but can be made 1 day ahead and chilled (covered once cool). Reheat, covered with foil, in a 350°F oven.
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