Savory Tomato Pudding Recipes

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TOMATO, SAUSAGE & CHEDDAR BREAD PUDDING



Tomato, Sausage & Cheddar Bread Pudding image

This savory dish is the perfect excuse to have bread pudding as the main meal, not merely afterward as dessert. - Holly Jones, Kennesaw, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 14

3 cups shredded sharp cheddar cheese
1 can (28 ounces) diced tomatoes, drained
1 pound bulk Italian sausage, cooked and crumbled
4 green onions, thinly sliced
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/4 cup packed brown sugar
1 teaspoon dried oregano
1 teaspoon garlic powder
3 cups cubed French bread
6 large eggs
1-1/2 cups heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. In a large bowl, combine first 8 ingredients. Stir in bread. Transfer to a greased 13x9-in. baking dish., In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture. Sprinkle with Parmesan cheese. Bake 45-50 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 430 calories, Fat 32g fat (18g saturated fat), Cholesterol 206mg cholesterol, Sodium 822mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 19g protein.

TOMATO-BASIL BREAD PUDDING



Tomato-Basil Bread Pudding image

Provided by Giada De Laurentiis

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Butter, for greasing the baking dish
1/2 (8 ounces) multi-grain loaf, cut into 3/4-inch cubes
3 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
2 cloves garlic, minced
12 ounces cherry or grape tomatoes, halved
Kosher salt and freshly ground black pepper
1 packed cup chopped fresh basil leaves
1 1/2 cups (6 ounces) shredded Parmesan
6 large eggs, at room temperature
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Filling: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Add the bread cubes and set aside.
  • In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper, to taste. Cook until slightly soft, about 2 minutes. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread cubes and combine well.
  • Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding from the oven and let cool for 5 minutes. Cut into wedges and serve.

SAVORY TOMATO BREAD PUDDING



Savory Tomato Bread Pudding image

This savory bread pudding is great for parties or simply any occasion.

Provided by SCHROTH

Categories     Side Dish     Casseroles

Time 45m

Yield 10

Number Of Ingredients 10

¼ cup raisins
¼ cup white Zinfandel wine
3 tablespoons brown sugar
2 (14.5 ounce) cans diced tomatoes, drained
1 teaspoon Worcestershire sauce
3 tablespoons chopped fresh basil leaves
1 pinch cayenne pepper
¼ cup butter
1 (1 pound) loaf day-old bread, cubed
1 cup shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish, or one of similar size.
  • In a small saucepan, combine the raisins, wine, brown sugar, tomatoes, Worcestershire sauce, basil and cayenne pepper. Simmer over medium-low heat for 10 minutes.
  • In a large skillet, melt butter. Toss the bread cubes in the butter to coat, then toss with Monterey Jack cheese, and transfer to the prepared baking dish. Pour the tomato mixture over the bread.
  • Bake for 25 to 30 minutes in the preheated oven, or until the top is nicely toasted.

Nutrition Facts : Calories 253.1 calories, Carbohydrate 33.2 g, Cholesterol 22.3 mg, Fat 9.5 g, Fiber 1.9 g, Protein 7.1 g, SaturatedFat 5.4 g, Sodium 537.4 mg, Sugar 10.5 g

SAVORY SAUSAGE AND CHEDDAR BREAD PUDDING



Savory Sausage and Cheddar Bread Pudding image

A holiday favorite, this make-ahead breakfast casserole brimming with sausage and sharp cheddar is perfect for feeding a crowd.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 1h30m

Yield 6 to 8

Number Of Ingredients 10

2 tablespoons unsalted butter, divided
1 pound sweet or spicy pork sausage (casings removed)
1 medium yellow onion, chopped
1 loaf (18 slices) white sandwich bread, such as Pepperidge Farm, crusts removed and cut into 1-inch cubes
2½ cups (a little over ½ pound) grated sharp cheddar cheese
½ cup chopped fresh parsley
6 large eggs
2 cups half-and-half
Scant teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

  • Grease a 9 x 13-inch baking dish with butter.
  • In a large sauté pan (preferably nonstick) over medium-high heat, melt 1 tablespoon butter. Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes. Transfer the sausage to a large mixing bowl, leaving the fat in the pan.
  • Turn the heat down to medium, then add the onions to the pan along with 1 tablespoon of butter. Cook the onions, stirring constantly, until soft and translucent, about 5 minutes. Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese and parsley. Toss well, then spread the mixture evenly into the prepared baking pan.
  • In a medium bowl, whisk together the eggs, half-and-half, salt and pepper.
  • Pour the egg mixture evenly over the bread mixture. Cover tightly with saran wrap and refrigerate for at least a few hours or overnight.
  • Preheat the oven to 350°F. Bake for about one hour, uncovered, until puffed and golden brown. Serve immediately.
  • Note: The cook time is based on cooking the bread pudding directly out of the refrigerator. If it's left to sit out at room temperature before baking, check for doneness after 45 minutes.

Nutrition Facts : Calories 669, Fat 44 g, Carbohydrate 37 g, Protein 32 g, SaturatedFat 20 g, Sugar 8 g, Fiber 3 g, Sodium 1098 mg, Cholesterol 251 mg

SAVORY TOMATO PUDDING



Savory Tomato Pudding image

Provided by Florence Fabricant

Categories     side dish

Time 25m

Yield 6 servings

Number Of Ingredients 6

2 pounds ripe tomatoes, cored
1 large clove garlic, chopped fine
1 1/2 tablespoons richly flavored extra-virgin olive oil
2 tablespoons finely chopped basil, plus sprigs for garnish
Salt and freshly ground pepper
1 12-inch length of baguette, 2 1/2 to 3 inches diameter

Steps:

  • Coarsely chop the tomatoes. Place them in a food processor and pulse until they are chopped fine. Or chop them fine by hand.
  • Stir in the garlic, olive oil and basil. Season with salt and pepper.
  • Cut the bread into slices about 1/2-inch thick. You should have about 18 slices.
  • Place 3 to 4 of the bread slices in the bottom of a 6-cup mixing bowl, trimming them if necessary so they completely cover the bottom of the bowl. Spoon about a quarter of the tomato mixture over the bread, enough to cover it. Make another layer of the bread, another of tomato, another bread, another of tomato and finish with a layer of the bread. Except for the bread in the bottom of the bowl, the other layers do not have to fit tightly.
  • Cover the bowl with plastic wrap, then set a dish that will fit inside the rim of the bowl directly on the wrap. Weight this dish with a heavy can of food, a rock or other heavy object and place this assembly in the refrigerator for at least 12 hours. Put the bowl on a plate to catch any liquid that may spill over.
  • To serve, remove the weight, the plate and wrap. Run a flexible knife or spatula around the pudding inside the bowl to loosen it. Unmold the pudding onto a serving dish that has enough of a rim to catch any juices. Garnish the pudding with sprigs of basil and serve in wedges.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 5 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 479 milligrams, Sugar 6 grams, TransFat 0 grams

SAVORY TOMATO BREAD PUDDINGS



Savory Tomato Bread Puddings image

Categories     Tomato     Side     Bake     Vegetarian     Summer     Gourmet     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 6

a 14 1/2-ounce can stewed tomatoes including liquid
1 1/2 tablespoons packed dark brown sugar
1 teaspoon Worcestershire sauce
a pinch cayenne
2 tablespoons unsalted butter, melted
4 slices (each about 3/8 inch thick) homemade-style white bread, crusts discarded, cut into 3/4-inch squares

Steps:

  • Preheat oven to 400°F.
  • In a small saucepan simmer tomatoes, brown sugar, Worcestershire sauce, and cayenne, stirring, 5 minutes.
  • In a bowl drizzle butter over bread squares and toss to coat. Divide bread squares between two 1-cup soufflé dishes or custard cups and top each serving with half of tomato mixture.
  • Bake tomato puddings in middle of oven 20 minutes.

SAVORY PUDDING WITH SAUSAGE AND TOMATOES



Savory Pudding with Sausage and Tomatoes image

This skillet of sausage, scallions, and tomatoes surrounded by oven-puffed savory pudding was inspired by English toad-in-the-hole.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

1 1/2 cups unbleached all-purpose flour
1 1/2 cups milk
3 large eggs
2 tablespoons melted unsalted butter
Kosher salt
1 pound sausage
5 whole scallions
1 tablespoon extra-virgin olive oil
10 cherry tomatoes

Steps:

  • Preheat oven to 425 degrees. Blend together flour, milk, eggs, butter, and 1 teaspoon salt. Brown sausage and scallions in oil in a 10-inch cast-iron skillet. Pour batter over sausage mixture, and top with tomatoes. Bake until puffed and set, about 30 minutes.

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