Breads Pudding: Fresh Tomato by Recipe Cottage

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	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.