Tomato Bread Pudding V ♥

Ah, quixotic adventures ... yes this is the latest in my quest to find the perfect savory tomato bread pudding. (I'm not without companionship: StephenCooks' is back to bread puddings too, with exotic combinations like papaya, ginger and lime.)

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
FOR THE RECORD ... It was tomato bread pudding that launched last fall's obsession with slow-roasted tomatoes. I'm still enjoying the goodness that is local, slow-roasted tomatoes. To see how they've been used, see the Slow-Roasted Tomato section in the Recipe Box.


Bookmark or print Tomato Bread Pudding V
Hands-on time: 30 minutes
Time to table: 1 hour, 45 minutes
Serves 8

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.

(c) Copyright 2006 Kitchen Parade
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. It does sound good, although I would need to use whole wheat bread to keep the South Beach Diet police happy. I've never cooked anything quite like this and you're inspiring me to try it.

  2. i have been on a bread [and butter] pudding craze since Derrick at Obsession with Food did the stale bread IMBB featuring a morels and asparagus one. At the weekend I made a potobrllo mushroom and bacon one, but it didn't last long enough to take a picture.

  3. I'd be careful, Kalyn, see what happens to Sam and Stephen and others? I'm not sure you'd be able to remain South Beach-certified, even with whole wheat! Morels and asparagus sounds dreamy ...

  4. AnonymousJune 12, 2006

    Hi Alanna...thanks for the mention and the're inspiring me to take another run at tomato BP soon...! This one looks good but I don't think you'll ever get that creamy custard texture with "just baked" -- just my 2¢ worth on that subject...

  5. That looks awfully yummy! I love cheesy bread puddings. There's a great recipe in The Greens Cookbook, but its very indulgent! I think tomatoes are often (oddly) tricky, as in quiche. What was the Russian cheese you used?

    I am thinking of making one this week as I have some soft dinner rolls that need to be used.

  6. AnonymousJune 13, 2006


    You can be sure that when my garden tomatoes finally ripen ... I will be trying this! Lovely!

  7. AnonymousJune 13, 2006

    Oh, that looks heavenly!!! Darn, I'm so hungry now--and I can't snack.

  8. Stephen - It's you I thank (or blame!) for perpetuating this bread pudding quest. But it's interesting, in the classic journey-destination balance, as much as I'd like to find what I seek, I'm much enjoying the side roads and detours and delays. PS And I'll remember your thoughts on the water bath. It's not hard: just another step. And you know that I'll zap those in a nano-zap.

    Catherine - Sorry, I don't remember the cheese, it might not even have been labeled given its source. I'd love to see the Greens Cookbook decadence!

    Yvonne - I really recommend the slow-roasting so you'll want to use your meatiest tomatoes.

    Sher - Snack? This is no snack, m'dear!

  9. Sounds wonderful! Will really need to baby those tomatoes in the garden to use in this recipe.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna