Tomato Bread Pudding
Satisfying accompaniment to grilled meat.
This is an unusual, fresh and satisfying accompaniment. I served this at the first annual “Critter Dinner”— a feast I prepared of wild game provided by my hunter friends who came to enjoy their catch. This can be baked in a single large baking dish. I prefer to put them into small ramekins because they look so nice as individual portions. This makes about 10 servings.
Ingredients
3 pounds plum tomatoes such as Roma, halved lengthwise
1 1/2 teaspoon herbs de Provence
1/2 cup olive oil, divided
1 head garlic, left whole
10 cups cubed (1-inch) country-style Italian bread
2 cups whole milk
1 cup heavy cream
8 large eggs
2 cups coarsely grated and chilled Italian Fontina cheese (9 ounces)
1/2 cup grated Parmigiano-Reggiano
Instructions
Preheat oven to 400 degrees. Butter and line the bottoms of individual ramekins with parchment paper. Toss tomatoes in a bowl with herbs de Provence, 1 tablespoon oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Arrange tomatoes, cut sides up, in a large, heavy 4-sided sheet pan.
Cut off and discard 1/4 inch from top of garlic head to expose cloves, then put on a sheet of foil and drizzle with 1 teaspoon oil. Wrap garlic in foil and roast in pan with tomatoes until tomatoes are browned but still juicy and garlic is soft, 50 to 60 minutes. Leave oven on. Cool garlic to warm, then force through a medium-mesh sieve with a rubber spatula, discarding skins. Reserve roasted garlic puree.
While garlic and tomatoes cook, toss bread cubes in a large bowl with remaining oil until coated, then spread out in a large 4-sided sheet pan and bake until golden brown, 20 to 25 minutes. Cool in pan. Reduce oven temperature to 350 degrees.
4. Whisk together milk, cream, eggs, garlic puree, 2 teaspoon salt, and 1 1/2 teaspoon pepper in a large bowl. Stir in cheeses then add the bread and tomatoes and mix gently. Distribute into small prepared ramekins. Bake until firm to the touch and golden brown in spots. Run a sharp knife around the inside rim of each dish and turn out the puddings onto dinner plates or a serving platter.