Along the journey, the creations are delicious. And yet ... so far ... none yet matches the pudding-desination-in-my-mind with its pockets of creamy custard barely sweetened with tomato.
Version V is heavy on eggs and so more quiche-like than bread pudding-like. It's time to switch gears with a whole new approach.
Will Tomato Bread Pudding VI be the one ... or just one more windmill?
KITCHEN NOTES ... The primary differences between IV and V are:
- Less bread
- More eggs, extra egg whites vs egg yolks
- Mustard flavoring vs basil (both good, basil especially fresh, mustard creates a nice tang)
- "Just baked" vs using hot water bath
- Bread cubes vs lining pan to create a crust
- Just custard and tomato
TOMATO BREAD PUDDING V
Bookmark or print Tomato Bread Pudding V
Hands-on time: 30 minutes
Time to table: 1 hour, 45 minutes
1 tablespoon butter
1 large onion, diced
3 cloves garlic, minced
Saute until soft and beginning to brown.
About 8 slices dense bread (the thin-sliced Great Harvest white works very well, actual number of pieces will vary based on the size of the pan)
Preheat oven to 375F. Butter a quiche dish. Remove the crusts from the bread. Cut pieces to line the upright edge of the pan. Cut or tear pieces to fill in the bottom of the pan.
1/4 pound cheese (I used a mild Russian cheese today but would also use Brie, maybe even feta or cream cheese)
1 1/2 cups half 'n' half
4 eggs (4 was too many for my pan, I'd go with 2 the next time)
4 egg whites (again, would go with 2)
1 tablespoon Dijon mustard (an excellent flavor in the custard)
1/2 tablespoon sugar
1 teaspoon fennel seed (or other herb, fennel plays especially well with tomatoes, however)
Salt to taste (I also used pepper, it detracted overall)
2 cups slow-roasted tomatoes (or 1 - 2 cans fire-roasted or plain canned tomatoes)
In a food processor, blend the cheese with a splash of the half 'n' half, then add remaining ingredients (except tomato) and process just til blended.Gently stir in the tomatoes and onion mixture.
Gently pour custard mixture into pan. Bake for 55 minutes or until a knife inserted into the center comes out clean. Cover loosely and let rest for 15 minutes before serving.
Rewarms well. Not bad cold!
Per Serving: 312 Cal (41% from Fat, 18% from Protein, 41% from Carb); 14 g Protein; 14 g Tot Fat; 8 g Sat Fat; 32 g Carb; 2 g Fiber; NetCarb30; 164 mg Calcium; 1 mg Iron; 567 mg Sodium; 158 mg Cholesterol; Weight Watchers 7 points
When you see this ♥ or ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.