I like using Emeril Lagasse's recipe for wild mushroom bread pudding and altering the heck out of it. Basically I keep the proportion of eggs to cream to bread and change the flavors to suit my mood and what's hanging around in the fridge.
Tomato Bread Pudding
2 teaspoons vegetable oil
1/2 cup sliced yellow onions
1/2 teaspoon minced garlic
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1.5 cups heavy cream
3/4 cup shredded mozzarella
about 1/2 pound stale white bread, cut into 1-inch cubes (about 5 cups)
4 roma or other similarly-sized tomatoes (divided use)
1 teaspoon softened butter
In a large, deep skillet, heat the oil over medium-high heat. Add the onions and cook until lightly golden, about 8 minutes. Add garlic, salt, and 3/4 teaspoon of the pepper and cook another few minutes to cook the garlic.
Dice two of the tomatoes, discarding seeds and juice.
In a large bowl, combine the eggs and cream, whisking well to blend. Add the cheese, tomatoes, and onions and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, about 2 hours.
Preheat the oven to 350 degrees F.
Butter a 9 inch square baking dish and pour the bread pudding mixture into the prepared pan. Cut the remaining tomatoes into thin slices and arrange over top of pudding. Cover with aluminum foil.
Bake for 45 minutes and uncover. Continue baking until the pudding rises and is firm in the center and golden brown, 20 to 30 minutes.
Let cool slightly before serving.
Posted by theminx on Minxeats.com.