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
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
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.