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Heirloom Tomato Bread Pudding Recipe


holiday vegetarian
60 mins
Serves 10

Tomato Bliss NYC Creative-in-Residence, Catherine Louise Schubert whips up a delicious vegetarian side dish for her Thanksgiving table.

  • Step 1

    Preheat the oven to 375 degrees.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Add the tomato mixture to the cubed sourdough bread and mix well.

  • Step 5

    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. 

Ingredient list

  • 1
    16 oz jar Tomato Bliss Oven Roasted Heirloom Tomatoes
  • 1
    16 oz jar Tomato Bliss Clarified Tomato Broth
  • 1/2
    cup White Vermouth
  • 8
    cups sourdough bread, cubed
  • 4
    tablespoons butter
  • 2
    leeks, cleaned and sliced into rounds
  • 2
    cloves of garlic, peeled and smashed
  • 2
    tablespoons lemon thyme, chopped
  • 2
    tablespoons parsley, chopped
  • 1
    tsp. salt & pepper