SAVORY WHOLE WHEAT BREAD PUDDING WITH SEARED TOMATOES AND MUSHROOMS
Tomatoes are just coming into the markets. You can get by with slightly under-ripe tomatoes in this dish.
Provided by Martha Rose Shulman
Categories dinner, casseroles, side dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Slice the bread 3/4 inch thick if using a whole loaf. If the bread is not stale, toast it lightly. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Then cut the bread into 1-inch dice, place in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while. Chop the remaining garlic and set aside.
- Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet. When it is hot, add the mushrooms. Cook, stirring often, until they have seared and begun to soften, about 2 minutes. Add a generous pinch of salt, the garlic and thyme. Stir together until the garlic is fragrant and the mushrooms are tender, 1 to 2 minutes, and add the wine. Cook, stirring, until the wine is no longer visible in the pan, about 1 minute. Remove from the heat.
- Remove the bowl with the soaked bread from the refrigerator. Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the mushrooms to the bowl and mix together. Season to taste with salt and pepper. Scrape into the oiled baking dish.
- Heat the skillet that the mushrooms were cooked in over high heat, and add the remaining tablespoon of olive oil. In a medium bowl, toss the tomatoes with the balsamic vinegar and salt to taste. Using tongs, remove the tomato slices from the bowl and arrange in the hot pan. Sear on each side for 1 minute. Remove from the heat and arrange in a layer on top of the bread mixture in the baking dish. Season with pepper and sprinkle with rosemary. Top with the grated cheese.
- Beat together the eggs with the remaining milk, salt to taste (about 1/2 teaspoon), and freshly ground pepper. Pour over the tomato and bread mixture and place in the oven. Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 308 milligrams, Sugar 8 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
MarWat Enterprises
[email protected]This bread pudding was a disappointment. It was dry and flavorless.
Jenn Ransom
[email protected]I loved this bread pudding! It was so moist and flavorful. The tomatoes and mushrooms added a nice touch.
Ivy-Jean Bennett-Taylor
[email protected]The bread pudding was good, but I found it to be a bit too sweet for my taste.
Christyan Jeffery
[email protected]I thought the bread pudding was bland. I think it needed more seasoning.
Elicia Dhanraj
[email protected]The bread pudding was good, but I found the tomatoes and mushrooms to be a bit overpowering. I think I would use less of them next time.
MuffinGuns9846
[email protected]This bread pudding was a bit too dry for my taste. I think I would add more milk or cream next time.
Bright Dalbot
[email protected]I love this bread pudding! It's so easy to make and always turns out perfect. The tomatoes and mushrooms add a nice flavor and the bread pudding is always moist and flavorful.
Hwwuhwhshs Hskksdud
[email protected]This bread pudding was easy to make and turned out delicious. The tomatoes and mushrooms added a savory flavor that I really enjoyed. I will definitely be making this again.
Joey Mccrary
[email protected]I followed the recipe exactly and the bread pudding turned out perfect. It was moist and flavorful, and the tomatoes and mushrooms added a nice touch. I will definitely be making this again.
Faith Ayodamola
[email protected]This is the best bread pudding recipe I've ever tried. The tomatoes and mushrooms add a delicious flavor, and the bread pudding is so moist and flavorful. I will definitely be making this again and again.
FELISTUS K NAMAZUWO
[email protected]I made this bread pudding for a brunch party and it was a huge success. Everyone raved about it and asked for the recipe. I will definitely be making this again.
stephen rowland
[email protected]This bread pudding was a hit with my family! The tomatoes and mushrooms added a savory flavor that we all loved. The bread pudding was moist and flavorful, and the sauce was the perfect complement.