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Print this Recipe    Fresh Tomato

Savory Fresh Tomato Bread Pudding
Serving Size : 6

1 pound fresh Florida tomatoes
12 cups bread cubes (from 12 ounces French bread)
2 cups shredded Monterey Jack cheese (about 8 ounces)
1 cup grated Parmesan cheese
1/2 cup chopped onion
1 teaspoon talian seasoning
4 cups milk
5 eggs, lightly beaten
1/2 teaspoon salt

Preheat oven to 350F. Use tomatoes held at room temperature until
fully ripe. Dice tomatoes (makes about 3 cups); place in a large
bowl; set aside. Butter a 13 =D7 9 =D7 2-inch baking dish; set
aside. Place bread on cookie sheets in a single layer; bake until
toasted, about 5 minutes, turning occasionally. To the bowl with
the tomatoes, add toasted bread cubes, Monterey Jack cheese, Parmesan
cheese, onion and Italian seasoning. Spoon into prepared baking
dish. In a large bowl, combine milk, eggs and salt; pour over
tomato/bread mixture. With a spatula, press bread down to cover
with milk mixture. Let stand for 5 minutes. Bake until a knife
inserted in the center comes out clean, 30 to 40 minutes. Cool
slightly before serving.

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