Annual Food & Drink Issue

Tomato Bread Pudding Recipe

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Bring the garden to your plate this summer – with an elevated twist! From cauliflower gratin to Sichuan eggplant, there are endless ways to transform vegetables and upgrade your signature side dish.

Photography by Kristina Armstrong

 

tomato bread pudding

Public House's Tomato Bread Pudding Paired with Sautéed Carolina Trout Recipe

Andrew Hunter
Print Recipe Pin Recipe
Course dinner
Cuisine American
Servings 8 -10 servings

Ingredients
  

  • 1 cup grape tomatoes, halved; or 1 cup fresh tomatoes, chopped
  • ½ loaf white bread, cubed
  • ½ cup shredded Parmesan cheese
  • 1 stick butter
  • 1 bulb garlic
  • 2 cups half & half
  • 3 eggs
  • ¼ cup brown sugar
  • 1½ cups tomato purée
  • ½ Tbsp. celery salt
  • Salt and black pepper, to taste

Instructions
 

  • Heat your oven to 350°.
  • If you are using chopped fresh tomatoes, lightly salt them and set in a colander to drain off some of the liquid.
  • Combine the bread, tomatoes, and Parmesan in a large mixing bowl. Melt the butter. Pour the melted butter over the bread mixture and stir to coat.
  • Roast garlic bulb using your preferred method. In a separate bowl, combine the roasted garlic, half & half, eggs, brown sugar, tomato purée, and celery salt.
  • Mix well and then pour over the bread mixture. Fold together, being careful not to break up all the bread. Season with salt and pepper to taste. You can divide the mixture into whatever oven-safe dishes you would like.
  • Bake at 350° until just set. The pudding should be moist but cooked through. Cooking time will vary depending on the size of dish you use, but I would check it at 12 minutes and then assess how much more time it needs.
Keyword Bread Pudding, Public House, tomato, tomato bread pudding, Trout
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andrew hunter

“Our Tomato Bread Pudding recipe is based on a recipe my grandmother used to make. I think it has just the right balance of simplicity and restaurant sophistication.”
– Andrew Hunter

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