Posts: 20,453
Threads: 1
Joined: Nov 2007
Jean asked about the bread pudding recipe, so I figured I'd post it here. I'll let you know how it turns out....sadly, no heirlooms, but fresh ripe 'maters are coming off around here, now. (Mine are about ripe, but I'll have to depend on other folks today.)
* Exported from MasterCook *
Heirloom Tomato Bread Pudding
Recipe By :Chef Michael Schwartz
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound bread -- like brioche
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 cups onion -- diced
2 tablespoons garlic -- finely chopped
3 pounds tomatoes -- peeled, seeded, drained, and diced
1/2 teaspoon rosemary -- finely chopped
1 tablespoon Italian parsley -- coarsely chopped
7 eggs
2 cups milk
2 cups heavy cream
2 teaspoons salt
1/2 cup Asiago Cheese -- grated
1/2 cup Parmesan cheese -- grated
Preheat oven to 325. Cut bread into half inch cubes. Spread a single layer on a rimmed sheet pan. Toast until golden brown.
Saute the onions in oil and butter until translucent. Add garlic and cook until aromatic.
Combine the tomatoes and herbs in a large bowl. Reserve.
Whisk eggs in a large bowl just to combine. Add the milk, cream and salt, and stir lightly.
Toss the Asiago with the bread and tomato mixture.
Pour the egg mixture over the bread and tomato mixture and divide equally among eight 8 ounce buttered ramekins. Top each with parmesan cheese.
Place ramekins in a baking dish cook in a water bath for 35 minutes and then broil until the top is crispy and browned.
Description:
"From the garden to your table, you can make this simple dish that has a great, fresh flavor. Serve it as an appetizer, main course- even a dessert. Just be prepared for the enamel being scraped off your plates."
Source:
"Yum magazine page 54-55"
- - - - - - - - - - - - - - - - - - -
Suggested Wine: Barbera d'Alba
Serving Ideas : Place each ramekin on a dish, accompanied by a side of lightly dressed greens.
OOPS! I just realized I'd posted the amended recipe for my dinner tonight! (I'm halving the recipe since there's only two of us.)
Daphne
Keep your mind wide open.