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
  

NEXT TIME ...

• 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.



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

ONION
1 tablespoon butter
1 large onion, diced
3 cloves garlic, minced

Saute until soft and beginning to brown.

BREAD CRUST
Butter
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.

CUSTARD
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!

NUTRITION ESTIMATE
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

ALANNA's TIPS
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.

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