I am loving these late-season tomatoes. It’s almost December and they are still coming! I can’t believe it — gotta love that it still gets into the 80s in Texas this late in the year sometimes. It almost makes up for the two-month stretch during the summer when it’s just too darn hot for tomatoes to grow… almost.
I ended up with a bunch of tomatoes harvested and sitting on my counter this week, so I dug through my recipes and decided to make an old favorite: Tomato Bread Pudding. What a lovely combination of tomatoes (which I always associate with summer) and winter comfort food!
I ended up roasting the tomatoes and garlic a day ahead, and putting together the custard and bread portions to chill in the fridge the night before. Then I just poured the custard over the toasted bread, added the tomatoes, and baked it — voila! Dinner. I wouldn’t make it as a weeknight meal again, but, served with a simple side salad, it would make a lovely weekend meal.
- 3 pounds plum tomatoes, halved lengthwise
- 1½ tsp Herbes de Provence
- ½ cup extra-virgin olive oil, divided
- 1 head garlic, left whole
- 1 large baguette, sliced and cut into 1-inch cubes.
- 2 cups whole milk
- ½ cup heavy cream
- 6 eggs
- 2 cups (9 oz) coarsely grated chilled fontina
- ½ cup grated parmesan
- Preheat the oven to 400°. Grease a 9 x 13 pan or shallow casserole dish of similar size.
- Toss the tomatoes in a bowl with the herbes de Provence, 1 Tbsp olive oil and salt and pepper to taste. Arrange the tomatoes, cut sides up, in a large baking pan.
- Cut off and discard ¼-inch from the top of the head of garlic to expose the cloves, and then put it on a sheet of foil and drizzle with 1 tsp olive oil. Wrap the garlic in foil and roast in the pan with the tomatoes until the tomatoes are browned but still juicy and the garlic is soft, 50 to 60 minutes.
- Remove from the oven and maintain temperature. Cool the garlic to warm, then squeeze the garlic out and use a garlic press or a sieve to purée.
- While the garlic cools, toss the bread cubes in a large bowl with 2 Tbs oil until coated, then spread out in a large pan and bake until golden brown, 15 to 20 minutes. Cool in pan. Reduce oven temperature to 350°.
- Whisk together the milk, cream, eggs, garlic purée, 2 tsp salt, and 1½ tsp pepper. Stir in the cheeses.
- Transfer the bread to the prepared baking dish, then pour the egg mixture over the bread and add tomatoes, pushing some down between bread cubes.
- Bake until firm to the touch and golden brown in spots, 50 to 60 minutes.