The other week, we had a punnet of fresh tomatoes in our kitchen, and I wanted to turn them into something especially delicious and comforting. So, in classic millennial style, I searched about online for some inspiration, and came across a recipe for tomato bread pudding. This might be a family favourite in your house, but, personally, I’d never heard of this dish before. It sounded super tasty and pretty simple to make, ideal for my less than mediocre culinary skills. So I gave the tomato bread pudding a go.
The recipe called for:
- 2 cloves of finely chopped garlic
- 1 small finely chopped red onion
- 4 tablespoons of olive oil
- 800g of sourdough bread
- 4 tablespoons of tomato & chilli chutney
- 5 diced red beefsteak tomatoes (aka your classic tomato)
- A handful of fresh herbs, such as basil and cilantro
- 3 medium eggs
- 400ml of semi-skimmed milk
- A pinch of salt
- Fresh ground black pepper to taste
- 100g of Parmesan
- 100g of cheddar
For the method:
- Start by heating up the oven 180°C, gas mark 4
- Lightly fry the onion and garlic in olive oil for around 5 minutes, or until soft
- Grease a square baking dish (22cm) with olive oil, then drizzle the remaining olive oil over the chunks of sourdough
- Spread the tomato & chilli chutney onto the sourdough
- Layer the sourdough with the red onion, garlic, tomatoes and a handful of fresh herbs
- In a jug, whisk the eggs and milk together and season with salt and pepper. Add half of the Parmesan (50g) and half of the cheddar (50g) to the egg and milk. Then pour the mixture onto the sourdough
- Sprinkle the remaining cheddar and Parmesan over the top
- Bake in the oven for around 35 minutes, or until it’s crisp, golden and delicious looking
This recipe didn’t take long to make at all, and even with myself as chef, it tasted amazing. If you’re looking for some great summer comfort food, I highly recommend giving this tomato bread pudding a go.
(Visited 41 times, 1 visits today)
