1 pound fresh Florida tomatoes
12 cups bread cubes (from 12 ounces French bread)
2 cups shredded Monterey Jack cheese (about 8 ounces)
1 cup grated Parmesan cheese
1/2 cup chopped onion
1 teaspoon Italian seasoning
4 cups milk
5 eggs, lightly beaten
1/2 teaspoon salt
Servings: 6
Preheat oven to 350ºF. Use tomatoes held at room temperature until fully ripe. Dice tomatoes (makes about 3 cups); place in a large bowl; set aside. Butter a 13 × 9 × 2-inch baking dish; set aside. Place bread on cookie sheets in a single layer; bake until toasted, about 5 minutes, turning occasionally. To the bowl with the tomatoes, add toasted bread cubes, Monterey Jack cheese, Parmesan cheese, onion and Italian seasoning. Spoon into prepared baking dish. In a large bowl, combine milk, eggs and salt; pour over tomato/bread mixture. With a spatula, press bread down to cover with milk mixture. Let stand for 5 minutes. Bake until a knife inserted in the center comes out clean, 30 to 40 minutes. Cool slightly before serving.
Notes: For a satisfying side dish or light supper, try Savory Fresh Tomato Bread Pudding, a new spin on the original that features two kinds of cheese, plenty of ripe, fresh tomatoes and Italian seasonings. Thick and eggy, this is just what you want on a cold winter day—even at the breakfast table for a great jump-start.
12 cups bread cubes (from 12 ounces French bread)
2 cups shredded Monterey Jack cheese (about 8 ounces)
1 cup grated Parmesan cheese
1/2 cup chopped onion
1 teaspoon Italian seasoning
4 cups milk
5 eggs, lightly beaten
1/2 teaspoon salt
Servings: 6
Preheat oven to 350ºF. Use tomatoes held at room temperature until fully ripe. Dice tomatoes (makes about 3 cups); place in a large bowl; set aside. Butter a 13 × 9 × 2-inch baking dish; set aside. Place bread on cookie sheets in a single layer; bake until toasted, about 5 minutes, turning occasionally. To the bowl with the tomatoes, add toasted bread cubes, Monterey Jack cheese, Parmesan cheese, onion and Italian seasoning. Spoon into prepared baking dish. In a large bowl, combine milk, eggs and salt; pour over tomato/bread mixture. With a spatula, press bread down to cover with milk mixture. Let stand for 5 minutes. Bake until a knife inserted in the center comes out clean, 30 to 40 minutes. Cool slightly before serving.
Notes: For a satisfying side dish or light supper, try Savory Fresh Tomato Bread Pudding, a new spin on the original that features two kinds of cheese, plenty of ripe, fresh tomatoes and Italian seasonings. Thick and eggy, this is just what you want on a cold winter day—even at the breakfast table for a great jump-start.
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