Description
A vibrant and healthy savory appetizer and dinner course featuring eight portions of ceramic baking dish bread cubes cooked inside a preheated oven until crisp tossed inside a smooth rich emulsion glaze of fresh tomatoes French bread whole milk heavy cream eggs Fontina mozzarella and Parmesan.
Ingredients
2 tbsp unsalted butter
3 large fresh tomatoes
2 tsp kosher salt
1 tsp black pepper
8 tbsp extra virgin olive oil
10 cups French bread
2 cups whole milk
1 cup heavy cream
8 large fresh eggs
1 cup Fontina cheese
1 cup mozzarella cheese
1/2 cup Parmesan cheese
2 tbsp fresh basil
2 tbsp fresh oregano
Instructions
Preheat your oven to 400°F (200°C) greasing a 3-quart baking dish with butter and lining a baking sheet with parchment paper.
Toss tomato wedges with 2 tablespoons of olive oil 1 teaspoon of salt and a half-teaspoon of pepper to arrange on the sheet.
Roast the tomatoes for 40 minutes until lightly browned and softened then remove from the oven to cool slightly.
Toss the 1-inch French bread cubes with 6 tablespoons of olive oil baking at 400°F for 15 minutes until golden and crisp.
Reduce the oven temperature control dial down to 350°F (175°C) to prepare for the slow custard setting phase.
Whisk the whole milk heavy cream eggs remaining salt pepper Fontina mozzarella Parmesan basil and oregano in a large bowl.
Place the toasted bread cubes into the prepared 3-quart baking dish pouring the egg and cheese mixture evenly over the top.
Nestle the cooled roasted tomato wedges into the soaked bread mixture pressing the pomes slightly down into the custard matrix.
Bake flat at 350°F for 60 minutes until puffed golden brown and set in the center to rest 10 minutes before serving in New York.
Notes
Pressing the raw vegetable skins completely bone-dry with heavy paper towels before baking is the secret to a professional-grade crisp jacket for this Savory Tomato Bread Pudding.
Protein-rich mineral-heavy large fresh farm eggs provide a sophisticated and nutrient-dense foundation while adhering to strict platform platform rules.
This simple single-pan stove baked party snack platter starter is naturally pork-free and wine-free for rapid evening gathering trays.
- Prep Time: ~ 20 mins.
- Cook Time: ~ 1 hour 30 mins.
- Category: Dinner.
- Method: Oven Casserole Baking and Sheet Pan Roasting.
- Cuisine: Traditional European-American Bistro.
Nutrition
- Serving Size: ~ 1 wedge portion
- Calories: ~ 540 kcal
- Sugar: ~ 5 g
- Sodium: ~ 920 mg
- Fat: ~ 34 g
- Saturated Fat: ~ 15 g
- Unsaturated Fat: ~ 19 g
- Trans Fat: ~ 0.5 g
- Carbohydrates: ~ 38 g
- Fiber: ~ 3 g
- Protein: ~ 21 g
- Cholesterol: ~ 245 mg
Keywords: Savory Tomato Bread Pudding, Unsalted Butter, Fresh Tomatoes, Kosher Salt, Black Pepper, Olive Oil, French Bread, Whole Milk, Heavy Cream, Fresh Eggs, Fontina Cheese, Mozzarella Cheese, Parmesan Cheese, Fresh Basil, Fresh Oregano, Ceramic Baking Dish, Sheet Pan, Parchment Paper, Whisk, Spatula, Dextrinization, Egg Coagulation, Roasting, Science of Savory Tomato Bread Pudding Starch Toasting and Egg Coagulation, Mastering Your Savory Tomato Bread Pudding Toasting and Custard Setting.