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Tomato Bread Pudding, Two Ways



 Stonewall Kitchen, LLC

"The little rascals [tomatoes] aren't known as love apples for nothin'."
~ Lee Bailey

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Tomato Brie Bread Pudding
Tomatoes: A Country Garden Cookbook icon

by Jesse Ziff Cool, 1994, Collins Publishers San Francisco

“Even mentioning tomatoes in bread pudding brings looks of chagrin. I know
if I could get the skeptics to take just one bite they would be sold forever.”

6 lightly packed cups of soft white bread
1 yellow onion, coarsely chopped
2 stalks celery, coarsely chopped
1 1/2 sticks [12 tablespoons, 3/4 cup] unsalted butter
1 teaspoon salt, or to taste
1/4 teaspoon white pepper
2 pounds ripe tomatoes, seeded and coarsely chopped
8 ounces Brie cheese, cut into 1/2-inch pieces
3 eggs, lightly beaten
2 to 3 cups chicken or vegetable stock, homemade or canned

Preheat oven to 350 degrees F.
Break bread into small pieces and place in a large bowl. In a medium saucepan, sauté the onions and celery in the butter over medium heat.
Season with salt and pepper. Pour the sautéed mixture over the bread
and toss.
Butter a 2-quart baking dish. Spread a layer of the bread mixture on the bottom. Cover with a layer of tomatoes and a third of the cheese. Con-
tinue layering, ending up with a layer of the bread mixture on top.
In a small bowl, whisk together the eggs and 1 cup of the chicken stock.
Pour over the dish. All the bread should be lightly moistened. Add more
stock if necessary. Sprinkle remaining cheese on top. Bake for approxi-
mately 35 minutes or until pudding is fluffy, firm and golden brown. Let
stand for 10 minutes before serving. This bread pudding is also great
when served at room temperature. Serves 6.


Tomato Bread Pudding

Lee Bailey's Tomatoes icon

by Lee Bailey, 1992, Clarkson Potter

“Bet you never had this before. I hadn’t either until a couple of years ago.
You’ll like it with ham or chicken (or maybe both together), or at room tem-
perature with a salad and cheese for lunch. White Italian bread with a thick
crust is best for this.”

[When you stop to think about it, this dish is really quite similar to stewed
tomatoes, right? I was practically raised on them… with fried pork chops,
cream gravy, home-fried potatoes, butter beans, corn on the cob. Down
on the farm. Mercy, mercy, mercy…]

3 large tomatoes, peeled
About 10 slices white Italian peasant bread, toasted
4 tablespoons mild olive oil
3/4 to 1 teaspoon salt
1 teaspoon dried parsley
1/2 teaspoon dried tarragon
1/2 teaspoon sugar
Black pepper to taste
4 generous tablespoons freshly grated Parmesan cheese
2 English muffins, split and toasted

Preheat the oven to 350 degrees [F] and generously butter an 8-inch
soufflé dish.
Cut the tops and bottoms off the tomatoes to even them; save the extra pieces. Cut each tomato into equally thick slices. Line the bottom of the soufflé dish with the bread, cutting a slice into pieces to patch so as to
loosely cover the whole bottom. Place half the tomato slices on top, filling
in spaces with half the extra tomato pieces. Drizzle half the olive oil over
the tomatoes, then sprinkle with half the salt, parsley, tarragon and sugar.
Add a grind of black pepper. Make another layer of bread, and top with
the remaining slices and pieces. Add oil and seasonings as before. Sprinkle with the Parmesan cheese.
Tear the English muffins into large pieces and put in a food processor. Process into large crumbs and sprinkle on top.
Bake, uncovered, for 40 to 45 minutes. Cover with foil and bake another
30 minutes, until the tomatoes are soft and the bread has a pudding-like
texture. If you like, drizzle some olive oil on individual servings.
Serves 6 to 8.

Featured Archive Recipe:
Camembert-Asparagus Bread Pudding
Scalloped Potatoes and Tomatoes
The Tantalizing Tomato
Wild Mushroom Bread Pudding

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