Name: Tomato Bread Pudding
Cook time: 30 min
Total time: 3 hr
Yield: Makes 8 servings
Ingredients: 3 pounds plum tomatoes such as Roma, halved lengthwise; 1 1/2 teaspoon Herbes de Provence; 1/2 cup extra-virgin olive oil, divided; 1 head garlic, left whole; 10 cups cubed (1-inch) country-style Italian bread (1 pound); 2 cups whole milk; 1 cup heavy cream; 8 large eggs; 2 cups coarsely grated chilled Italian Fontina (9 ounces); 1/2 cup grated Parmigiano-Reggiano

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Photo by Romulo Yanes

This homey dish made everyone in the test kitchen swoon. Roma tomatoes become even more intense when roasted, and this comforting, custardy bread pudding proves the perfect match for their bright flavor. Take it to a potluck, serve it with something grilled, or make it a vegetarian main dish with a green salad.

Cooks' note:

Bread pudding is best the day it is made but can be made 1 day ahead and chilled (covered once cool). Reheat, covered with foil, in a 350°F oven.

Recipe notes

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