Tomato Bread Pudding

If you are wondering what to do with all your summer tomatoes, look no further.  I had never heard of bread pudding.  I combine several recipes to get this one.  This is such a keeper!  I cannot wait to share with friends and family.  You have to make this!  Enjoy!

3 lbs plum tomatoes (roma halved lengthwise)

1 12 tsps herbes de provence

12 cup extra-virgin olive oil (divided)

1 head garlic (left whole)

10 cups country style italian bread (cubed 1, 1 pound)

2 cups whole milk

1 cup heavy cream

8 large eggs

2 cups fontina (coarsely grated chilled italian, 9 ounces)

12 cup parmigiano-reggiano (grated)

1 tbsp tomato paste

34 tsp salt

12 tsp hot pepper sauce (tabasco)

23 cup water

23 cup light brown sugar 

1 tsp worcestershire sauce

1 pinch cayenne pepper

	3 tbsps fresh basil leaves (chopped) Preheat oven to 400°F 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 teaspoon salt, and 1/2 teaspoon 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. In a small saucepan simmer tomatoes, brown sugar, Worcestershire sauce, basil, hot sauce and cayenne, stirring, 5 minutes. Add water or wine to thin, if needed.
	Reduce oven temperature to 350°F.
	Whisk together milk, cream, eggs, garlic purée, 2 teaspoons salt, and 1 1/2 teaspoon pepper. Stir in cheeses. Transfer bread to baking dish, then pour egg mixture over bread and add tomatoes, pushing some down between bread cubes. I always add olive oil to the top of dishes.  Bake until firm to the touch and golden brown in spots, 50 to 60 minutes.

Ingredients for Tomatoes

Roasted tomatoes and garlic

yummy, roasted garlic

Process until desired consistency

Finished prodect