Tomato Bread Pudding

Photo by Romulo Yanes

from Gourmet, July 2008 

via Anne Halsted 

serves 12

3 pounds plum tomatoes such as Roma, halved lengthwise

1 1/2 teaspoons herbes de Provence 

2 3/4 teaspoons salt and 3 teaspoons pepper, divided 

1/2 cup extra virgin olive oil, divided

1 head garlic, left whole 

8 cups cubed (1-inch) country style Italian bread (3/4 pound) 

2 cups whole milk

1 cup heavy cream 

8 large eggs

2 cups coarsely grated chilled Italian Fontina (9 ounces) 

1/2 cup grated Parmigiano-Reggiano 

Preheat oven to 400 degrees with rack in middle.

Butter a 3-quart shallow baking dish (about 13x9 inches). Toss tomatoes in a bowl with herbes de
Provence, 1 tablespoon oil, 3/4 teaspoon salt and 1/2 teaspoon pepper. Arrange tomatoes, cut sides up, in a large heavy 4-sided sheet pan. Cut off 1/4 inch from the top of the garlic head to expose the cloves, and drizzle with 1 teaspoon of oil. Wrap garlic in foil and roast in the pan with tomatoes until tomatoes are browned but still juicy and garlic is soft, about 50 to 60 minutes. Leave oven
on. Cool garlic to warm, then force through a medium mesh sieve with a rubber spatula, discarding skins. Reserve puree.

While garlic is cooking, toss bread cubes in a large bowl with the remaining oil until coated, then spread out in a large 4-sided sheet pan and bake until golden brown, 20 to 25 minutes. Cool in pan.*

Reduce oven temperature to 350 degrees.

Whisk together milk, cream, eggs, garlic puree, 2 teaspoons salt and 1 1/2 teaspoons pepper. Stir in cheeses. Transfer bread to baking dish, then pour egg mixture over bread and add tomatoes, pushing some down between bread cubes. Bake at 350 degrees until firm to the touch and golden brown in spots, 50 to 60 minutes.

*You could prepare to this point a day ahead and be ready to cook the balance an hour and a half before eating, or you could prepare it all a day ahead, and it would be fine.

This dish was a real hit!