Savory Heirloom Tomato Bread Pudding
Ingredients
- 2 lbs red heirloom cherry tomatoes, halved
- 1 tsp Worcestershire sauce
- 1/4 cup of your favorite Mitchella wine 1/4 tsp Cayenne Pepper
- 1/2 cup raisins
- 1 loaf (1 lb) at least day-old bread, crust on, cut into 1-inch cubes
- 3 Tbsp chopped fresh basil leaves
- 3 Tbsp packed brown sugar
- 4 Tbsp unsalted butter, melted
- 2 cups (8 oz) shredded Gruyère (or your favorite cheese)
Directions
Preheat the oven to 400˚F. Grease a 9x12-inch baking dish, or one of similar size. In a small saucepan, combine the tomatoes, wine, basil, raisins, brown sugar, Worcestershire sauce and Cayenne. Simmer over medium-low heat, stirring occasionally, for 10 minutes. In a large bowl, toss the bread cubes with butter and cheese, then add the tomato mixture and toss again. Spread the mixture in the prepared baking dish in an even layer and bake until nicely browned, 25 to 30 minutes.
