This Tomato Bread Pudding is a delicious savory bread pudding recipe that showcases fresh summer tomatoes.
The beauty of this dish is that it’s not something ho-hum and familiar. It’s bread pudding. But it’s not dessert! It has tomatoes and baguette and Parmesan cheese! It’s all baked together into a summer side dish that is worth trying and sharing with others.
If you’re looking for something new to try this summer before the season ends, I think you might like this Tomato Bread Pudding. I’d consider serving it as a side to a protein- like grilled steak or pot roast.
It’s important in this recipe to use the most delicious tomatoes you can find. Tomatoes are the star of this Tomato Bread Pudding, so if your tomatoes are rock-star tomatoes then your dish will be fabulous.
First, you must peel your fresh tomatoes.
How do you peel tomatoes?
It takes a little bit of effort, but it’s well worth it to enjoy fresh tomatoes! Put a pot of water on to boil, and fill a bowl halfway with water and add some ice to it.
Remove any stickers on the tomatoes. Remove the stems of the tomatoes with a paring knife. Slice a little “X” into the bottom of each tomato (this will make peeling them easier). Drop the tomatoes into boiling water and let them float around for about 30 seconds. Remove them from the boiling water and place them into the bowl of ice water. The skins will begin to peel, so just slip them right off.
For this recipe, you’ll need to cut the tomatoes in half and get rid of the woody cores and seeds. Then you’ll use the rest in the recipe!
The tomato is processed with a very small amount of salt, sugar and pepper. That puree is tossed with baguette cubes and spread into a casserole dish. Melted butter and Parmesan cheese top it all off before baking in the oven. Enjoy!
If you are looking for more dishes using fresh tomatoes, you might also enjoy my Mac and Cheese with Roasted Tomatoes or this Tomato Focaccia Bread. Homemade Tomato Sauce, Tomato- Eggplant Zucchini Bake, and this Rustic Tomato and Zucchini Tart are also delicious recipes featuring tomatoes.
Tomato Bread Pudding
- 5 medium (about 2 pounds) tomatoes (peeled, halved, cored and seeded)
- 1/2 teaspoon salt
- 1/2 teaspoon granulated white sugar
- freshly ground black pepper
- 1/2 whole (4 cups) baguette (cut into 3/4-inch cubes
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/4 cup grated Parmesan cheese
- Position a rack in the center of the oven and preheat to 400°F. Spray a 9x13-inch pyrex casserole dish with nonstick spray (if you have a smaller rectangular dish, that will work too).
- Using a food processor, pulse the tomato halves, salt, sugar and a pinch of pepper until coarsely pureed.
- Place the bread cubes in the prepared dish and drizzle the melted butter over to coat. Top with the tomato puree and gently mix to distribute.
- Bake until crusty and golden brown, about 30 minutes. Sprinkle the cheese on top and bake for 10 minutes more. Let cool for 5 minutes before serving.
- *6 WEIGHT WATCHERS FREESTYLE SMARTPOINTS PER SERVING.
- *Tomatoes will maintain their fresh taste if stored at room temperature rather than the refrigerator.