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Tomato Davinci – Heirloom Tomato Savory Bread Pudding
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Description
My kids really like this recipe because they say It taste just like pizza. Besides getting rave reviews at home, this was another popular side we used to have on the TaylorMade Menu in the cafe. This is a lovely way to use stale bread or when you have fresh farmers market tomatoes. You can use any kind you like; I have made this recipe with all kinds—red, yellow and orange tomatoes, grape tomatoes, heirloom tomatoes, etc.
Ingredients
- ¾ Ciabatta Loaf
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Onion, Diced
- 2 cloves Garlic, Minced
- 2 Eggs
- ½ cups Vegetable Stock
- ½ cups Nut Milk (almond, Coconut, Rice, Etc)
- 4 cups Fresh Tomatoes, Chopped
- 2 Tablespoons Sun-dried Tomatoes, In Oil, Chopped
- ¼ cups Fresh Herbs (I Used Parsley, Basil And Thyme)
- Salt And Pepper
Preparation
Preheat oven to 400ºF.
Cube the ciabatta bread and spread on sheet pan. Toast in oven for a few minutes until crispy. Lower oven temperature to 350ºF.
Drizzle the olive oil in a skillet, add onion and garlic. Sauté until soft. Remove from heat. Set aside.
In a large bowl, beat eggs, stock and milk. Add sautéed onions and garlic, chopped tomatoes, fresh herbs, salt and pepper. Stir to combine.
Place toasted ciabatta cubes in a baking dish and pour mixture all over, covering the cubes. Allow 2-3 minutes for bread to absorb liquid.
Bake at 350ºF for 25–30 minutes.
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