Tomato Bread Pudding

Ingredients for Tomato Bread Pudding

• 1.4kg plum tomatoes such as Roma, halved lengthwise

• 1 1/2 teaspoons Herbes de Provence

• 120ml extra-virgin olive oil, divided

• 1 head garlic, left whole

• 1500g cubed (1-inch) country-style Italian bread (450g )

• 475ml whole milk

• 240ml double cream

• 8 large eggs

• 475ml coarsely grated chilled Italian Fontina (250g)

• 80g grated Parmigiano-Reggiano

Preheat oven to 204°C with rack in middle. Butter a 3-quart shallow baking dish (about 13 by 9 inches).

Toss tomatoes in a bowl with herbes de Provence, 1 tablespoon oil, 3/4 teaspoons salt, and 1/2 teaspoons pepper. Arrange tomatoes, cut sides up, in a large heavy 4-sided sheet pan.

Cut off and discard 1/4 inch from top of garlic head to expose cloves, then put on a sheet of foil and drizzle with 1 teaspoon oil. Wrap garlic in foil and roast in pan with tomatoes until tomatoes are browned but still juicy and garlic is soft, 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 purée

While garlic cooks, toss bread cubes in a large bowl with 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 177°C.

Whisk together milk, cream, eggs, garlic purée, 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 until firm to the touch and golden brown in spots, 50 to 60 minutes.

Avvertenza

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