Time 45m Yield 10 Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish, or one of similar size. In a small saucepan, combine the raisins, wine, brown sugar, tomatoes, Worcestershire sauce, basil and cayenne pepper. Simmer over medium-low heat for 10 minutes. In a large skillet, melt butter. Toss the bread cubes in the butter to coat, then toss with Monterey Jack cheese, and transfer to the prepared baking dish. Pour the tomato mixture over the bread. Bake for 25 to 30 minutes in the preheated oven, or until the top is nicely toasted.
Yield Makes 18. Number Of Ingredients 11 Steps:
Preheat oven to 350°F. Combine bread cubes, feta cheese and Parmesan cheese in a large bowl; set aside. Heat oil in a medium saucepan over medium heat. Add onion and sauté until softened, about 3 minutes. Add sun-dried tomatoes, garlic and anchovy paste; sauté for 3 minutes. Add milk and cream; stir to combine. Bring to a simmer. Remove from heat and cool slightly. Gradually add beaten eggs to milk mixture, whisking constantly until blended. Pour egg mixture over bread cube mixture and stir gently to combine. Divide mixture among 18 greased muffin cups. Bake until golden brown and a knife inserted in centres comes out clean, about 25 - 30 minutes. Let stand for 5 minutes before serving.
Yield Serves 2 Number Of Ingredients 6 Steps:
Preheat oven to 400°F. In a small saucepan simmer tomatoes, brown sugar, Worcestershire sauce, and cayenne, stirring, 5 minutes. In a bowl drizzle butter over bread squares and toss to coat. Divide bread squares between two 1-cup soufflé dishes or custard cups and top each serving with half of tomato mixture. Bake tomato puddings in middle of oven 20 minutes.
Time 30m Yield 6 servings Number Of Ingredients 8 Steps:
Grease the bottom of a 13 by 9 by 2-inch baking dish or other shallow 3-quart baking pan. Butter each bread slice on one side. Stack the bread, 6 at a time, and cut on the diagonal into triangles. Place half of the bread pieces, buttered sides down, in the bottom of the prepared dish. Scatter the goat or feta cheese over the bread in one layer. Scatter the cherry tomatoes over the cheese. Top with the remaining buttered bread pieces, buttered sides up. In a bowl with a whisk, beat eggs, milk and pesto until well-blended. Pour over the bread and cheese mixture in the dish. Tamp down the top pieces of bread lightly with the back of a fork so that they soak up some liquid. Sprinkle the top with the grated cheese. Cover the dish tightly with foil and refrigerate overnight. To serve, remove the dish from the refrigerator and place it in a cold oven; turn the oven on to 350 degrees. Bake for 35 minutes with the foil on; remove foil and continue to bake until pudding is puffed and golden brown on top, 25 to 30 more minutes.
Time 45m Yield 4 to 6 servings Number Of Ingredients 13 Steps:
Filling: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Add the bread cubes and set aside. In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper, to taste. Cook until slightly soft, about 2 minutes. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread cubes and combine well. Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding from the oven and let cool for 5 minutes. Cut into wedges and serve.
Time 1h Yield 10 Number Of Ingredients 14 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking dish and place bread cubes in the dish. Heat olive oil in a large skillet over medium-high heat. Add shallot and garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until tomatoes have softened slightly, about 2 minutes. Remove from the heat and stir in basil. Pour the entire tomato mixture over the bread. Sprinkle Romano cheese over top, then stir until well combined. Beat milk, eggs, salt, pepper, garlic powder, and onion powder together for custard in a large bowl until smooth. Pour over the bread mixture and gently toss to coat. Bake on the center rack of the preheated oven until slightly puffed and golden, 24 to 30 minutes. Remove from the oven and let cool for 5 minutes. Cut into wedges and serve.
Time 1h15m Yield 12 servings. Number Of Ingredients 14 Steps:
Preheat oven to 350°. In a large bowl, combine first 8 ingredients. Stir in bread. Transfer to a greased 13x9-in. baking dish., In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture. Sprinkle with Parmesan cheese. Bake 45-50 minutes or until a knife inserted in the center comes out clean.
Time 1h15m Yield Serves 4 to 6 Number Of Ingredients 11 Steps:
Preheat the oven to 350ºF. Oil or butter a 2-quart baking dish or gratin. If the bread is soft, toast it lightly and rub all the slices, front and back, with the cut clove of garlic. If it’s stale, just rub with garlic Mince what garlic remains. Combine the two cheeses in a small bowl. Layer half of the bread slices in the baking dish. Top with half the tomato slices. Sprinkle the tomato slices with salt, pepper, and half the thyme, rosemary, and remaining garlic. Top with half the cheese. Repeat the layers. Beat together the eggs and milk. Add 1/2 teaspoon salt and a few twists of the pepper mill, and pour over the bread and tomato layers. Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.
Time 1h5m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Position a rack in the center of the oven and preheat to 400 degrees. Grease a 1 1/2 quart shallow casserole dish. Using a food processor, pulse the tomato halves, salt, sugar and a pinch of pepper until coarsely pureed. Place the bread cubes in the prepared dish and pour in the melted butter to coat. Top with the tomato puree and gently mix to distribute. Bake until crusty and golden brown, about 30 minutes. Sprinkle the cheese on top and bake for 10 minutes more. Let cool 5 minutes before serving.
Time 40m Yield 1 pan, 6 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 400*. Cube the ciabatta bread and spread on sheet pan. Toast in oven for a few minutes until crispy. Drizzle the olive oil in a skillet, add onion & garlic. Sauté until soft. Remove from heat. set aside. In a large bowl, beat eggs, stock and milk. Add sautéed onions & garlic, chopped tomatoes, fresh herbs, salt & pepper. Stir to combine. Place toasted ciabatta cubes in a baking dish and pour mixture all over covering the cubes. Allow 2-3 minutes for bread to absorb liquid. Bake 350* for 25 - 30 minute.
Yield Makes 6 to 8 servings Number Of Ingredients 8 Steps:
Put oven rack in middle position and preheat oven to 400°F. Toss bread cubes with butter in a 13- by 9-inch baking dish until coated. Purée tomatoes with juice in a blender 5 seconds, then transfer to a small saucepan along with water, brown sugar, tomato paste, salt, and hot sauce. Bring mixture just to a simmer, then pour over bread, stirring to combine. Bake, uncovered, until edges are beginning to caramelize, 35 to 40 minutes.
Time 25m Yield 6 servings Number Of Ingredients 6 Steps:
Coarsely chop the tomatoes. Place them in a food processor and pulse until they are chopped fine. Or chop them fine by hand. Stir in the garlic, olive oil and basil. Season with salt and pepper. Cut the bread into slices about 1/2-inch thick. You should have about 18 slices. Place 3 to 4 of the bread slices in the bottom of a 6-cup mixing bowl, trimming them if necessary so they completely cover the bottom of the bowl. Spoon about a quarter of the tomato mixture over the bread, enough to cover it. Make another layer of the bread, another of tomato, another bread, another of tomato and finish with a layer of the bread. Except for the bread in the bottom of the bowl, the other layers do not have to fit tightly. Cover the bowl with plastic wrap, then set a dish that will fit inside the rim of the bowl directly on the wrap. Weight this dish with a heavy can of food, a rock or other heavy object and place this assembly in the refrigerator for at least 12 hours. Put the bowl on a plate to catch any liquid that may spill over. To serve, remove the weight, the plate and wrap. Run a flexible knife or spatula around the pudding inside the bowl to loosen it. Unmold the pudding onto a serving dish that has enough of a rim to catch any juices. Garnish the pudding with sprigs of basil and serve in wedges.
