Heirloom Tomato Bread Pudding
120 Min

Heirloom Tomato Bread Pudding

No matter what part of the world you live in, local heirloom tomatoes are in season for no more than 2 to 3 months. They truly tell the story of the local soil and air. And when dispensed in this soft and melty bread pudding, their flavor is highlighted by being cooked just enough so they melt into the creamy bread pudding. If you want to pre-cut portions of it, bake it the day before, let it chill, cut portions out and then place it back in the oven at 350F for another 20 to 25 minutes to make each piece piping hot. Enjoy with a bright green salad on the side or as a side dish.
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Cook Time

120 Minutes



Step 1
Preheat the oven to 325°F. In a large skillet or pan, heat the olive oil until just shy of smoking. Add the cumin seeds; they will make a slight popping sound. Immediately, add the onions, bell pepper, garlic, fenugreek, salt, and chile powder (if using). Reduce the heat to medium and cook, stirring frequently, for 10 to 12 minutes or until the onions are soft and golden.
Step 2
In the meantime, whisk together the eggs, coconut milk, and grated ginger in a large bowl.
Step 3
Add 4 cups tomatoes to the onion mixture and cook on high heat for 3 to 4 minutes. Let it cool slightly to not cook the eggs. Transfer this tomato mixture into the bowl with the egg mixture. Stir together and fold in the bread cubes. Set this aside for 5 to 10 minutes until the bread has mostly absorbed the liquid.
Step 4
Fold in the remaining 2 cups of tomatoes and goat cheese (break into chunks), and transfer the entire mixture to an ovenproof skillet or pan. Bake for 30 to 45 minutes or until it appears “set.” Let the bread pudding rest for 5 to 10 minutes before serving.
4 tablespoons olive oil
1 teaspoon cumin seeds
2 cups minced onion
1 cup minced red bell pepper
1 tablespoon minced garlic
2 tablespoons crushed dried fenugreek leaves
2 teaspoons sea salt
1 teaspoon chile powder (optional)
6 cups diced heirloom tomatoes
3 eggs
1 (14-ounce) can coconut milk
3 tablespoons grated ginger
5 to 6 cups whole grain bread, cubed into 1-inch pieces
4 ounces goat cheese
120 Min

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