Click to view the Donnersmith Photography portfolios.

Click to go to an index of Stephencooks recipes by ingredients.

Scroll down to find recipes in the Stephencooks Recipe Box.


Appetizers & Snacks
Side Dishes


Comfort Food
Grilled Food
Roasted Vegetables
Smoked Food




Healthy Recipes
Low Carb
Low Fat
Weight Watchers 0 Pt
Weight Watchers 1 Pt
Weight Watchers 2 Pts
Weight Watchers 3 Pts


Master Recipes
Quick Prep
Tips & Tools
Wild Caught / Foraged

Click to see Saveur's feature on my Rosemary Rutabaga Fries.

« Lobster, Zucchini and Corn Pizza | Main | Tomato Flan »

Tomato Bread Pudding

 Tomato Bread Pudding

This food blogging thing is really fun! For my money, there is nothing I like more than request cooking. I mean, when somebody asks for it and I have to cook it.

So, after I bragged about my ability to "make stuff up" in the kitchen I received this email from my buddy Alanna at Kitchen Parade: A Veggie Venture:!

"Since you are so adept at making it up, I thought I'd ask for help with a quest I've been on for a couple of years. It's what I'd call a tomato bread pudding, a savory dish but erring to custard rather than bread. I've made several versions and all have been disappointing. But I continue to have this mind/mouth vision of a creamy savory custard paired with soft slices of tomato held intact with custard/tomato-soaked bread. I see it slicing, like a tart except no crust."

Fortunately, I had on hand all the ingredients I needed and I couldn't wait to get to the kitchen to give it a try. I think the result is pretty close to the request....but I'll have to wait for Alanna to try it for the final verdict.

Tomato Bread Pudding

1-1/2 C heavy cream
1 C canned whole tomatoes, cut up
1/2 C juice from canned tomatoes
6 oz can tomato paste
1 large egg
2 egg yolks
1 day-old French baguette (about 7 oz)
1 tomato, sliced in 6 slices
1  medium onion, chopped
1 T butter
2 T fresh oregano, minced
2 T fresh thyme, minced
1 T fresh sage, minced
1 clove garlic, minced
salt, hot sauce, to taste
olive oil

Using a 7" diameter deep tart pan to measure, cut pieces of crust from the bread about 1/2"' thich, as wide as the loaf and about 2/3 as long as the pan is tall. Butter the pan and stand these pieces in sort of a fence around the perimeter of the pan, with the cut sides facing inward. Cut the rest of the bread in 1/2" cubes and place them in the well created by the bread "fence." Compress the cubes into the pan with your fingers.  The bread cubes when compressed should be about even with the top of the bread fence pieces.

Sauté the onion in 1 T butter slowly, about 8 minutes, stirring occasionally, until translucent.

Mix herbs together.

Beat the egg and yolks briefly with a fork and then mix well with the cream, cooked onions, canned tomatoes, tomato juice, tomato paste, garlic and 3/4 of the herbs. Correct seasoning.

Pour cream / tomato mixture over the bread, to cover the bread. (There may be some left over, depending on the size of the pan and how tightly packed the bread is. Any leftover custard can be cooked as directed below with or without bread in buttered ramekins, if you like, or used as an enrichment for a soup.)

Allow pudding to sit for 30 minutes, then set in a pan of boiling water that reaches halfway up the sides of the tart pan and bake in a preheated 350º oven 45 minutes. After the first 20 minutes, lay the tomato slices over the top of the pudding and sprinkle with the remaining herbs.

Paint tomato slices with olive oil when the pudding comes out of the oven and then allow pudding to rest about 30 minutes before unmolding.

To be honest, I haven't yet figured out what sort of sauce is best with this. I'm thinking a dollop of sour cream, possibly with a some herbs mixed in, but I'd appreciate some  suggestions.  A rich cheesy white sauce, like a mornay, might be nice, but the dish is already fairly rich. Perhaps  if served with a nice roast chicken, instead of stuffing or potatoes, some gravy or seasoned pan juices would be the perfect sauce. I could also see this dish on the side with braised shortribs and a salad, or maybe paired with a mushroom ragout. Anyway, suggestions on this front are welcome!

Note: for a related dish and a few follow-up notes on this experimental dish, see the post Tomato Flan. Also, as with most of the dishes published on, this is a work in progress: ingredient amounts are approximate and may change as I test this further, but normally this polishing of recipes takes years in my kitchen, not days -- the bottom line is, if you try it, you're on your own! See my Site Notes for additional information about related topics. Also, if you do try it and come up with an improvement, please let me know so we can all benefit.


Click HERE for information about the new WeightWatchers PointsPlus program.

Like it? Share this recipe with your friends...



   Email       ShareThis

Soda Club USA

Related Posts with Thumbnails


This looks incredible, Stephen. For me, sour cream would be the way to go. It might be nice to thin it with a bit of cream or milk to give it more of a white sauce consistency without all that cheesy heaviness.

You've been linked on my site for a global blog day!



Thanks Nic and Kevin for the nice words, and thanks to Farid for linking me to his wonderful Algerian Cooking site!

My goodness -- I asked Stephen only yesterday afternoon and without knowing he was a BRAGGART about making stuff up! This looks heavenly! Guess I'll need to catch the next plane to Maine ...

PS Stephen, the fun and imagination you deliver each and every day is inspiring. Please keep cooking, please keep writing! I may just have to name your new tomato pudding "Maine Peroghies" ;-). AK

I'm a sucker fo savory bread puddings and this one looks amazing!

I agree that this looks amazing. And interesting. It's the first savoury bread pudding I've ever heard of and I'm so tempted to recreate it.
Do you think it would work with some light rye bread instead of baguette?

Hi Pille...thanks for stopping by...I think light rye would be interesting...and perhaps better than the baguette...the baguette crust didn't soften quite enough for my taste in my version -- I didn't remove the crusts because in a bread pudding I like to get some sense of the bread texture when I eat it, and the best way to do that is to keep the differing density of the crust....anyway, the I think the tomato and rye flavors would be highly complementary...please let me know the results if you try it...and thanks for your continuing interest in!

I too tend too"play" in the kitchen.The rye bread idea got me to thinking, so I layered the rye bread cubes with shredded corned beef, and sour kraut. I mixed shreeded swiss in with the custard part. My "sauce" was indeed sour cream, but I mixed it about half and half with a good stone ground mustard. I was beyond delicious!

I tried this recipe using oven-roasted plum tomatoes and it was incredible! Thank you Stephen!

Could you offer any suggestions for the best way to prepare fresh Porcini mushrooms?

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.

If you have a TypeKey or TypePad account, please Sign In.