Savory Tomato Pudding Recipes

ITALIAN TOMATO PUDDING

Steps:

• Put stewed tomatoes, tomato juice, anise seed, garlic, sugar and all spices in a large sauce pan. Simmer for 10 minutes.
• Add the parmesan cheese. Stir to mix in.. Add the bread pieces and stir well. (If to mushy.. add more bread... if too dry...add a little tomato juice).
• Push the cheese cubes down into the pudding mixture to melt. Remove from heat and let sit a few minutes before serving.
• ***Serve family style, put in pudding dishes or plate with the other parts of your meal. *** Garnish with sprig of fresh basil or parsley or sprinkle of shredded cheese. *** This is meant to be served hot, but some people like it cold. *** Always taste the sauce to determine if you need to add more spices to your liking... but remember that there is salt in breads and that as foods cool down... the salt flavor sometimes gets stronger.. Easy on the salt!
• *** We make this as directed, but some people bake it as they would a sweet bread pudding... both ways are good... our family prefers this creamier and faster version.

TOMATO, SAUSAGE & CHEDDAR BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large bowl, combine first 8 ingredients. Stir in bread. Transfer to a greased 13x9-in. baking dish., In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture. Sprinkle with Parmesan cheese. Bake 45-50 minutes or until a knife inserted in the center comes out clean.

BEST TOMATO PUDDING

Steps:

• In a saucepan over medium heat, stir together the water and tomato puree. Mix in the brown sugar, basil and salt, and bring to a boil. Simmer over low heat for 5 minutes, then set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Coat a 2 quart casserole dish with cooking spray.
• Place the bread cubes into the dish, and drizzle with melted butter. Pour the tomato sauce over all. Cover with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven. Remove the lid for the last 10 minutes.

SAVORY TOMATO PUDDING

Steps:

• Coarsely chop the tomatoes. Place them in a food processor and pulse until they are chopped fine. Or chop them fine by hand.
• Stir in the garlic, olive oil and basil. Season with salt and pepper.
• Cut the bread into slices about 1/2-inch thick. You should have about 18 slices.
• Place 3 to 4 of the bread slices in the bottom of a 6-cup mixing bowl, trimming them if necessary so they completely cover the bottom of the bowl. Spoon about a quarter of the tomato mixture over the bread, enough to cover it. Make another layer of the bread, another of tomato, another bread, another of tomato and finish with a layer of the bread. Except for the bread in the bottom of the bowl, the other layers do not have to fit tightly.
• Cover the bowl with plastic wrap, then set a dish that will fit inside the rim of the bowl directly on the wrap. Weight this dish with a heavy can of food, a rock or other heavy object and place this assembly in the refrigerator for at least 12 hours. Put the bowl on a plate to catch any liquid that may spill over.
• To serve, remove the weight, the plate and wrap. Run a flexible knife or spatula around the pudding inside the bowl to loosen it. Unmold the pudding onto a serving dish that has enough of a rim to catch any juices. Garnish the pudding with sprigs of basil and serve in wedges.

SAVORY BREAD PUDDING WITH TOMATO BACON JAM

Steps:

• For the savory bread pudding: Preheat the oven to 400 degrees F. Butter 6 ramekins.
• Place a large skillet over medium-high heat with the olive oil and bacon. Allow the bacon to crisp and the bacon fat to render, 6 to 8 minutes. Once the bacon is crispy and the bacon fat has rendered off, add the garlic, peppers, carrots, celery and mushrooms to the pan. Add the garlic powder, onion powder and red pepper flakes and season with salt and pepper. Cook the vegetables for 8 to 10 minutes. Remove the skillet from the heat, add the fresh herbs, mix and set aside.
• Crack the eggs into a large bowl and add a healthy splash of milk, a pinch of salt and pepper and the brioche cubes. Mix with your hands until the bread is soaked and wet. Fold in the reserved vegetables and herbs. Mix everything together and place in the prepared ramekins. Sprinkle a healthy amount of cheese on top. Bake until the top is golden brown and the center is fully cooked (stick a knife in the center of the bread pudding and if it comes out clean your bread pudding is done), 15 to 20 minutes.
• For the tomato bacon jam: Heat a skillet over medium-high heat with a drizzle of olive oil. Add the tomatoes and bacon. Allow the bacon to render, 6 to 8 minutes. Add the garlic, shallot, frozen black cherries and a pinch of salt and pepper. Cook for 8 to 10 minutes. Let cool slightly, then transfer to blender and blend until smooth. Double strain and enjoy.
• For the bloody marys: Fill 6 large cocktail glasses with ice. Pour 2 ounces of the vodka, a splash of hot sauce, a splash of Worcestershire sauce into each glass and top with bloody mary mix. Garnish as desired, serve and enjoy.
• To assemble: Grate some more cheese on top of each ramekin of bread pudding. Serve alongside some tomato bacon jam and a bloody mary. Bon appetit.

TOMATO PUDDING

Steps:

• Peel the tomatoes, and cut them in half. Scoop out the seeds, juice and pulp and process with the skins. Chop the tomato flesh, and put it in a bowl. Rub the pulp and skins through the sieve to extract maximum juice and flavor. Pour half the resulting liquid on to the tomatoes. Taste the mixture, and then just enough salt and pepper to season. Season the remaining tomato liquid with salt and pepper to taste. Cut the bread into wedges, dip into the seasoned tomato liquid, and line small molds as if making individual summer puddings, or a large pudding basin. Spoon in the chopped tomato, and cover with a round of bread. Cover the puddings, weight them, and refrigerate for six to eight hours or overnight. To serve, turn out on to a chilled plate, decorate with herbs, and serve with a tomato vinaigrette made with extra-virgin olive oil, sherry vinegar and some saved tomato pulp. Accompany, if you wish with a salad of steamed baby artichokes, leeks, asparagus, broccoli spears, and other summer vegetables, or simply with a sprig of mint and some miniature tomatoes.

TOMATO-BASIL BREAD PUDDING

Steps:

• Filling: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Add the bread cubes and set aside.
• In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper, to taste. Cook until slightly soft, about 2 minutes. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread cubes and combine well.
• Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding from the oven and let cool for 5 minutes. Cut into wedges and serve.

SAVORY GOAT CHEESE AND TOMATO BREAD PUDDING

Steps:

• Grease the bottom of a 13 by 9 by 2-inch baking dish or other shallow 3-quart baking pan.
• Butter each bread slice on one side. Stack the bread, 6 at a time, and cut on the diagonal into triangles. Place half of the bread pieces, buttered sides down, in the bottom of the prepared dish. Scatter the goat or feta cheese over the bread in one layer. Scatter the cherry tomatoes over the cheese. Top with the remaining buttered bread pieces, buttered sides up.
• In a bowl with a whisk, beat eggs, milk and pesto until well-blended. Pour over the bread and cheese mixture in the dish. Tamp down the top pieces of bread lightly with the back of a fork so that they soak up some liquid. Sprinkle the top with the grated cheese. Cover the dish tightly with foil and refrigerate overnight.
• To serve, remove the dish from the refrigerator and place it in a cold oven; turn the oven on to 350 degrees. Bake for 35 minutes with the foil on; remove foil and continue to bake until pudding is puffed and golden brown on top, 25 to 30 more minutes.

TOMATO PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour the tomatoes into a 1 1/2 quart baking dish. Place the torn pieces of bread in a layer over the tomatoes, and dot with pieces of butter. Season with salt and freshly ground black pepper to taste.
• Bake for 35 to 40 minutes in the preheated oven, or until golden brown.

SAVORY SAUSAGE SUN-DRIED TOMATO AND PUMPKIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
• Combine sausage, pumpkin, onion, and sun-dried tomatoes in a large skillet over medium heat; cook and stir until sausage is browned, 5 to 8 minutes.
• Transfer sausage mixture to a large bowl. Mix in bread, heavy cream, Cheddar cheese, eggs, milk, Gruyere cheese, salt, and pepper. Spread mixture in the prepared baking dish.
• Bake in the preheated oven until puffed and golden, 30 to 45 minutes.

TOMATO AND BASIL SAVORY BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking dish and place bread cubes in the dish.
• Heat olive oil in a large skillet over medium-high heat. Add shallot and garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until tomatoes have softened slightly, about 2 minutes. Remove from the heat and stir in basil. Pour the entire tomato mixture over the bread. Sprinkle Romano cheese over top, then stir until well combined.
• Beat milk, eggs, salt, pepper, garlic powder, and onion powder together for custard in a large bowl until smooth. Pour over the bread mixture and gently toss to coat.
• Bake on the center rack of the preheated oven until slightly puffed and golden, 24 to 30 minutes. Remove from the oven and let cool for 5 minutes. Cut into wedges and serve.

SAVORY TOMATO BREAD PUDDINGS

Steps:

• Preheat oven to 400°F.
• In a small saucepan simmer tomatoes, brown sugar, Worcestershire sauce, and cayenne, stirring, 5 minutes.
• In a bowl drizzle butter over bread squares and toss to coat. Divide bread squares between two 1-cup soufflé dishes or custard cups and top each serving with half of tomato mixture.
• Bake tomato puddings in middle of oven 20 minutes.

SAVORY BREAD PUDDING WITH TOMATOES AND HERBS

Steps:

• Preheat the oven to 350ºF. Oil or butter a 2-quart baking dish or gratin. If the bread is soft, toast it lightly and rub all the slices, front and back, with the cut clove of garlic. If it's stale, just rub with garlic Mince what garlic remains. Combine the two cheeses in a small bowl.
• Layer half of the bread slices in the baking dish. Top with half the tomato slices. Sprinkle the tomato slices with salt, pepper, and half the thyme, rosemary, and remaining garlic. Top with half the cheese. Repeat the layers.
• Beat together the eggs and milk. Add 1/2 teaspoon salt and a few twists of the pepper mill, and pour over the bread and tomato layers. Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.

SAVORY PUDDING WITH SAUSAGE AND TOMATOES

Steps:

• Preheat oven to 425 degrees. Blend together flour, milk, eggs, butter, and 1 teaspoon salt. Brown sausage and scallions in oil in a 10-inch cast-iron skillet. Pour batter over sausage mixture, and top with tomatoes. Bake until puffed and set, about 30 minutes.