Heirloom Tomato Bread Pudding Recipe
Tomato Bliss NYC Creative-in-Residence, Catherine Louise Schubert whips up a delicious vegetarian side dish for her Thanksgiving table.
Preheat the oven to 375 degrees.
Melt 2 tablespoons of butter in a 10 inch cast iron skillet. Add the sliced leek and the garlic, season with salt and pepper and sweat for about 5 to 7 minutes.
Add the lemon thyme, parsley and 1 jar of Oven Roasted Heirloom Tomatoes to the leek mixture. Next add the vermouth and the Clarified Tomato Broth to the mixture.
Add the tomato mixture to the cubed sourdough bread and mix well.
Butter the 10 inch cast iron skillet, or a casserole dish, place the bread and tomato mixture in the skillet, dot with butter and bake for 45 minutes.
116 oz jar Tomato Bliss Oven Roasted Heirloom Tomatoes
116 oz jar Tomato Bliss Clarified Tomato Broth
1/2cup White Vermouth
8cups sourdough bread, cubed
2leeks, cleaned and sliced into rounds
2cloves of garlic, peeled and smashed
2tablespoons lemon thyme, chopped
2tablespoons parsley, chopped
1tsp. salt & pepper