Aaron Kirk
Active Time
25 Mins
Total Time
2 Hours
Yield
Serves 10 (serving size: 1 1/4 cups)

We celebrate tomato season with this rich and tangy savory bread pudding! Roasting the tomatoes before they go into the bread pudding mixture, however, concentrates their flavor so out-of-season tomatoes still work deliciously in this recipe (pre-roasting also evaporates some liquid so your pudding doesn’t get too soggy or runny). Serve this vegetarian main dish with a green salad or a little bit of your favorite protein.

How to Make It

Step 1

Preheat oven to 400°F. Place tomato wedges, cut side up, on a rimmed baking sheet lined with aluminum foil. Spray with cooking spray. Place bread on a separate rimmed baking sheet. Bake in preheated oven until tomatoes are lightly charred, undisturbed, 45 to 50 minutes. Bake bread until lightly toasted, 15 to 20 minutes, stirring once halfway through.

Step 2

Whisk together milk, salt, pepper, and eggs in a large mixing bowl until smooth. Toss roasted tomatoes, bread, and cherry tomatoes in egg mixture to coat. Transfer mixture to a 13- x 9-inch baking dish coated with cooking spray. Cover tightly with aluminum foil.

Step 3

Bake at 400°F until set, 30 to 35 minutes. Uncover, and top with goat cheese. Bake until cheese is melted and lightly browned, 10 to 15 minutes. Sprinkle with thyme. Let stand 5 minutes before serving.

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