As I mentioned a few weeks ago, tomatoes have been the stars of the September CSA shares. In addition to the wonderful salsa I made with them, I was inspired by this fabulous-looking bread pudding recipe over at Pioneer Woman Cooks. I decided to take some liberties with the concept and to try to reproduce the flavors in a favorite pasta dish-- the very first recipe I ever made for Jack, in fact. I wondered if the marvelous mix of ripe tomatoes, basil, garlic and brie (marinated in good olive oil for the pasta dish) would translate well to a bread pudding bound together with eggs, yogurt and milk.
Result? A comforting dish, but not a very true translation of the flavors of the pasta recipe. Because the tomatoes, basil and garlic were baked (rather than gently warmed by hot pasta), the intensity of the flavors was muted. It was great comfort food and very tasty in it's own right, though, and I can live with that.
Why is there no photo of the finished product? Sadly, I just didn't get one good enough to show you.
Heirloom Tomato, Basil and Brie Bread Pudding
serves 6
8 slices stale French bread, cut into quarters
2 - 3 heirloom tomatoes, halved and thickly sliced
1 cup of fresh basil leaves, cut into strips
1/2 pound of brie, rind removed, torn into small pieces
3 garlic cloves, minced
8 eggs
1 cup milk
1 cup yogurt, plain
Salt & Pepper
Combine the tomatoes, basil and garlic in a bowl and let it sit at room temperature for at least an hour.
Preheat the oven to 350 F and lightly oil a baking dish.
Toss the bread with the tomato, basil and garlic mixture and pour it into the baking dish. Scatter the pieces of brie over the top, and then gently fold it all together.
Whisk the eggs, yogurt, milk and salt and pepper together and pour it over the bread. Bake for 40 - 50 minutes until set.
Okay now it's enough. Start blogging again! :-)
Posted by: zenchef | October 21, 2008 at 10:53 PM
It’s good to know that I’m not alone when it comes to writing articles about quality, good food. And I love sharing good recipes too. I'm into desserts, so I'll dig into those first.haha!
I’ll better check the archived posts from your site. Ciao!
http://www.technocooks.com
Posted by: Bob LaGatta | October 23, 2008 at 03:05 AM
Hi, I am Tennen-Perman,E-mail from Japan.
I visited your site sometimes so far.
You have a cool site.
I linked your site in my blog.
I administer a blog talking about cooking.
Please link to my site in your ones if you like it.
http://impact-cook.blogspot.com/
thank you!
Posted by: tennen-parman | November 06, 2008 at 11:05 PM
this looks delicious stranger! hope you are well..I can't wait to see more fall dishes!
Posted by: bonbon oiseau | November 17, 2008 at 04:29 PM
I haven't been visiting for such a long time and it seems quiet here since beginning October...hope you are doing OK...
Ronell
Posted by: myfrenchkitchen | November 20, 2008 at 04:52 PM
Ohhh, this sounds fantastic.
Posted by: robin // caviar and codfish | November 26, 2008 at 05:48 PM
this is so stunning!! i love the flavors you mixed up in here!! yummy!
Posted by: dhanggit | November 27, 2008 at 06:21 AM
ooo..this is very tempting :)
Posted by: maryann | December 09, 2008 at 11:03 AM
Dear Ann,
I hope you, your family and Jack are well. I sent you an email two weeks ago to confirm hosting MLLA7. If it doesn't work for you for January, I understand, but will need then to line up another host.
Wishing you all a very Merry Christmas and a Happy New Year! Looking forward to you blogging again. You are missed.
Posted by: Susan | December 17, 2008 at 03:53 PM
Sounds great, a serving of that with some buttery garlic bread and you've got a great meal.
Posted by: recipe blog | January 20, 2009 at 07:27 PM
Missing your updates ...
:-(
Posted by: Inf | January 27, 2009 at 03:55 PM
I have been looking for savory dishes since we are off sugar for a while and hey presto this sounds rather great. I am so sure the brie is going to make things special for this one.
Posted by: Samantha | March 09, 2009 at 04:52 AM
Looks delicious. Would love to try...Curd and pepper with tomatoes are wonderful combination.
Great thought!
Posted by: Atkins Diet Recipes | June 23, 2009 at 02:15 AM
Oh wow! What a fabulous recipe
Posted by: Alejandra | August 15, 2009 at 10:13 AM
It's almonst panzanella . . . just softer.
Posted by: Chou | August 19, 2009 at 11:59 AM
Really wonderful! If you are interested in good Greek recipes come along συνταγές μαγειρικής
Posted by: Nikos Mpliamis | September 03, 2009 at 09:48 AM
It looks like an Asian food. I miss eating foods like this! Thanks for sharing the recipe!
Posted by: tramadol | November 08, 2009 at 11:18 PM
Oh YUM!! This is one of my favourite dishes.
Posted by: Koek! | February 08, 2010 at 07:04 AM
This recipe looks wonderful! It is really colorful and very appetizing. This seems to be a dish that many people would like and with the easy to follow steps in the recipe not so hard to make. Thanks for giving me dinner plans!
Posted by: Sage Steele | February 16, 2010 at 02:39 PM
Mine didn't come out as good as yours look but still delicious anyway!
Posted by: My Thai Beach Restaurant Capitola | April 27, 2010 at 09:28 PM