Tomato Bread Pudding

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjer

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ask Patient
Ljudversion
Lägg till i föredragna källor på Google

This savoury tomato bread pudding is a sophisticated twist on comfort food, layering the rich flavours of slow-roasted plum tomatoes with a velvety custard. This vegetarian dish features golden cubes of crusty Italian bread soaked in a blend of double cream, eggs, and nutty roasted garlic. The addition of melted Fontina and sharp Parmigiano-Reggiano creates a bubbling, golden crust that makes this bake truly irresistible.

Perfect for a weekend brunch or a light vegetarian supper, this homemade pudding is both hearty and elegant. It is an excellent way to use seasonal tomatoes, as the roasting process intensifies their natural sweetness. Serve this dish warm from the oven alongside a simple green salad for a balanced and deeply satisfying meal that the whole family will enjoy.

Ingredients for Tomato Bread Pudding

1.4kg plum tomatoes such as Roma, halved lengthwise
1 1/2 teaspoons Herbes de Provence
120 ml extra jungfruolivolja, delad
1 head garlic, left whole
1500g cubed (1-inch) country-style Italian bread (450g )
475 ml helmjölk
240 ml vispgrädde
8 stora ägg
475ml coarsely grated chilled Italian Fontina (250g)
80g grated Parmigiano-Reggiano

How to make Tomato Bread Pudding

Preheat oven to 204°C with rack in middle. Butter a 3-quart shallow baking dish (about 13 by 9 inches).

Toss tomatoes in a bowl with herbes de Provence, 1 tablespoon oil, 3/4 teaspoons salt, and 1/2 teaspoons 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 purée

While garlic cooks, 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 177°C.

Whisk together milk, cream, eggs, garlic purée, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Stir in cheeses. Transfer bread to baking dish, then pour egg mixture over 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.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.