Tomato Bread Pudding

The dill in this bread pudding balances the tomato without overpowering it. Use chunky bread to keep the pudding from breaking up.

Makes:
4 servings
Prep:
25 mins
Bake:
15 mins 350°F
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Tomato Bread Pudding

Ingredients
4
ounces French bread, Italian bread, or Italian Country bread, torn into 1-inch chunks
2
2
tablespoons olive oil
2
pounds tomatoes, cored, seeded and coarsely chopped (about 4 cups)
3
tablespoons snipped fresh dill weed or 1 teaspoon dried dill weed
1/4
teaspoon pepper
1/4
cup reduced-sodium chicken broth
 
Finely shredded Parmesan cheese (optional)
 
Sprigs of fresh dill

Directions

  1. Preheat oven to 350 degree F. Place bread pieces in a large shallow baking pan. Bake for 15 minutes or until golden, stirring once.
  2. In a large skillet cook garlic in hot olive oil over medium heat for 30 seconds. Add tomatoes, dill, and pepper. Cook, uncovered, over medium heat for 2 minutes, stirring occasionally. Add broth and bring to boiling. Remove from heat. To serve, place toasted bread pieces in a serving bowl. Pour tomato mixture over bread; toss gently to mix. Top with Parmesan cheese and sprigs of fresh dill. Serve immediately. Makes 4 to 6 servings.

Nutrition Facts

(Tomato Bread Pudding)
    Per serving:
  • 189 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 0 mg chol.,
  • 232 mg sodium,
  • 26 g carb.,
  • 3 g fiber,
  • 7 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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