Recipe by SCHROTH
"This savory bread pudding is great for parties or simply any occasion."
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white Zinfandel wine
2 (14.5 ounce) cans
diced tomatoes, drained
chopped fresh basil leaves
1 (1 pound) loaf
day-old bread, cubed
shredded Monterey Jack cheese
This was an excellent side dish. It was easy to prepare and was fast. I used dried basil since fresh was not available. I didn't have Zinfadel, so I added water. It was good. I think a good provolone cheese would be good also.
Although this smelled pretty good fresh out of the oven, once I tasted it, I was really reluctant to serve it up. The basil/wine/raisin combination doesn't work at all, and all the Worcestershire sauce does is added an unpleasant aftertaste. Thanks anyway.
Perhaps I did something wrong, or perhaps the recipe was just not to my taste. It was too sweet for me (even after omitting the raisins), and just not a pleasing combo.
If you enjoy your grilled cheese sandwiches dipped into tomato soup, you'll love this. I used chix broth instead of wine. I look forward to having this again.
Absolutely devine recipe! The combination of flavors was outstanding. I think it is even going to be better in the morning. Beautiful presentation.
Too dry. Might work if you don't drain the tomatoes
I made this along with the Pork Chops and Sausage recipe.It was a great hit. Wonderful flavors,very tasty!! My Husband loved it!!!
I really like the overall flavor of this.
I used like a month old ciabatta bread, so it was very hard and crispy. I added about a cup of milk to help soften the bread, in fear that it would be baked even harder. It turned out good. For next time, I think I might add a little more raisin, and maybe some sausage? or prochiutto?
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Tomato Bread Pudding
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 86
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