Tomato Bread Pudding
1. Line a greased souffle dish with pieces of toasted country bread, then thick tomato slices, olive oil, salt, pepper, sugar, basil and oregano, then bread, then tomato, oil, salt, pepper, sugar, basil and oregano again. Sprinkle with a bunch of Parmesan cheese and top with toasted bread crumbs. Bake at 350 for 40 minutes, uncovered, then cover and bake for 30 minutes more. Serve for brunch for Sunday night supper. NB Probably nicer if tomatoes are peeled. Crusts are not a problem CAn top with mozzarella etc This recipe is flexible cooking wise, I have cooked it in the microwave first and then put it in the oven to reduce the overall time.
Author: from the Washington Times From food column by Joycelyn Winnecke
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