Heirloom Tomato Bread Pudding
6 cups heirloom tomatoes, diced 4 tablespoons extra-virgin olive oil 1 teaspoon cumin seeds
2 cups onion, minced
1 red bell pepper, minced (roughly 1
cup)
1 tablespoon garlic, minced 2 tablespoons crushed dried
fenugreek leaves
2 teaspoons salt
1 teaspoon chili powder (optional) 3 eggs
1 (14-ounce) can of coconut milk 3 tablespoons grated ginger 5-6 cups whole grain bread, cubed
into 1-inch pieces
4 ounces goat cheese Instructions: Pre-heat the oven to 325 degrees. Heat olive oil until it is just shy of smoking. Add cumin seeds; they will make a slight popping sound. Immediately after, add the onions, bell pepper, garlic, fenugreek, salt and chili powder (if using). Reduce the heat to medium and cook, stirring frequently, for 10-12 minutes or until the onions are soft and golden. In the meantime, in a large bowl whisk together the eggs, coconut milk and grated ginger. Add 4 cups of tomatoes to the onion mixture and cook on high heat for 3-4 minutes. Transfer this tomato mixture into the bowl with the egg mixture. Stir together and fold in the bread cubes. Set aside for 5-10 minutes until the bread has mostly absorbed the liquid. Fold in the remaining 2 cups of tomatoes and chunks of goat cheese, and transfer the entire mixture to an ovenproof skillet or pan. Bake for 30-45 minutes or until it appears “set.” Let bread pudding rest for 5-10 minutes before serving. Notes and variations • Instead of goat cheese, use your choice of melting cheese, or leave cheese out entirely. • Switch out the coconut milk for heavy cream for a richer flavor. • Make sure the tomatoes are ripe and juicy before use. • Preferably, use whole-grain bread that is a few days old — it will absorb seasonings a little better. Makes 6-8 servings From chef Anita Jaisinghani