Savory Tomato Bread Pudding

My friend Amy and I have done more than a few dinner parties together.  Sometimes they’re casual, sometimes they’re more formal.  For the Breast Cancer 3-Day walk, we auctioned off a formal dinner party for 8.  We would cook, they would eat.  Fortunately, some friends of ours won the auction, so it was a very fun event.

We’ve amassed a stable of recipes that are always a hit so we assumed we could pull from that.  But, a few of the dinner guests had some dietary restrictions and we really needed a vegetarian appetizer.  I had no idea how much proscuitto figures into my favorite recipes until I couldn’t use it!  Our other appetizer was a fried meatball on pesto crostini (recipe to be posted soon) so we didn’t want to do bruschetta or a goat cheese crostini.  Amy remembered the Savory Bread Pudding from Top Chef and I was in.   These were so good!  The vegetarian in the group loved them, as did everyone else.  Plus, I think they are very versatile.  You could definitely serve them as a main dish as well, topped with a scallop, prosciutto, anything like that. 

Savory Bread Pudding
Makes 18
1/2 large red onion, diced finely
3 cloves garlic, diced
1 pint heavy whipping cream
1/2 quart whole milk
3/4 can tomato paste
Seasonings – dried parsley, dried basil, dried oregano
5 whole eggs
1 1/2 loaves baguette, diced small, with crust
1/2 bunch basil, chopped
1/4 bunch thyme, chopped
4 oz cream cheese

In a saute pan, saute onion and garlic until translucent. Mix in whipping cream. Season to taste with salt and pepper. In a large bowl, whisk together milk and tomato paste. Add the onion-garlic cream to the tomato mixture. Season liberally with dried parsley, basil, oregano and more salt and pepper. I should say here that we needed to season things heavily. Lots of salt and pepper. Be sure to taste! Add eggs and diced baguette. Combine well and let stand for 45 minutes.

In a food processor, mix basil, thyme and cream cheese. Blend until finely processed.

Preheat oven to 375 degrees. Bake bread pudding in muffin pan for 20-30 minutes.  Liberally top with basil cream when ready to serve.


4 Responses to “Savory Tomato Bread Pudding”

  1. Deborah Says:

    I have had this recipe bookmarked since seeing that episode. I still need to try them!

  2. Cheryl Says:

    Tomato bread pudding? I am so intrigued by this. I must try it.

  3. peabody Says:

    Great presentation.

  4. Sophie Says:

    I’m Sophie, Key Ingredient’s Chief Blogger. We would like to feature this recipe on our blog. Please email if interested. Thanks 🙂


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