Tomato Bread Pudding
ounces French bread, Italian bread, or Italian Country bread, torn into 1-inch chunks
cloves garlic, minced
tablespoons olive oil
pounds tomatoes, cored, seeded and coarsely chopped (about 4 cups)
tablespoons snipped fresh dill weed or 1 teaspoon dried dill weed
cup reduced-sodium chicken broth
Sprigs of fresh dill
- Preheat oven to 350 degree F. Place bread pieces in a large shallow baking pan. Bake for 15 minutes or until golden, stirring once.
- 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