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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Found this in the Costa Contra Times - coincidentally todayI just ordered my cherry tomato seeds for next year - it'll be fun to see which type cooks up best next summer. Props to Katie Brown as I believe this recipe is in her book, Katie Brown Celebrates: Simple and Spectacular Parties All Year Round. Ingredients:
2 tablespoons olive oil |
1 large onion, diced |
4 garlic cloves, chopped |
5 tablespoons fresh thyme, chopped |
1 1/4 cups heavy whipping cream |
2 1/4 cups chicken stock |
1 teaspoon salt (or more to taste) |
1/2 teaspoon black pepper |
2 eggs |
10 cups french bread, medium-size cubes |
2 1/2 cups parmesan cheese, grated |
6 cups cherry tomatoes, halved |
Directions:
1. Preheat the oven to 350 degrees. Heat a medium size saute pan over high heat and add olive oil. When hot, add onion, garlic and thyme. Reduce heat to medium and slowly cook 6 minutes or until onions are soft. Place in a large mixing bowl and let cool.
2. Add the cream, chicken stock, salt, pepper and eggs; whisk until well combined.
3. Add bread cubes, parmesan cheese and tomatoes, tossing to coat well. Allow mixture to sit at least 10 minutes. Turn mixture into a greased 13x9-inch baking pan. Bake at 350 degrees for 45 minutes or until the top is golden brown and the pudding is set.
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