Directions:
- Using a 7 diameter deep tart pan to measure, cut pieces of crust from the bread about 1/2 ' thick, as wide as the loaf and about 2/3 as long as the pan is tall.
- Butter the pan and stand these pieces in sort of a fence around the perimeter of the pan, with the cut sides facing inward.
- Cut the rest of the bread in 1/2 cubes and place them in the well created by the bread fence.
- Compress the cubes into the pan with your fingers.
- The bread cubes when compressed should be about even with the top of the bread fence pieces.
- Sauté the onion in 1 T butter slowly, about 8 minutes, stirring occasionally, until translucent.
- Mix herbs together.
- Beat the egg and yolks briefly with a fork and then mix well with the cream, cooked onions, canned tomatoes, tomato juice, tomato paste, garlic and 3/4 of the herbs. Correct seasoning.
- Pour cream / tomato mixture over the bread, to cover the bread.
- (There may be some left over, depending on the size of the pan and how tightly packed the bread is.
- Any leftover custard can be cooked as directed below with or without bread in buttered ramekins, if you like, or used as an enrichment for a soup.)
- Allow pudding to sit for 30 minutes, then set in a pan of boiling water that reaches halfway up the sides of the tart pan and bake in a preheated 350º oven 45 minutes.
- After the first 20 minutes, lay the tomato slices over the top of the pudding and sprinkle with the remaining herbs.
- Paint tomato slices with olive oil when the pudding comes out of the oven and then allow pudding to rest about 30 minutes before unmolding.
- **Serve with my recipe for Sticky Chicken and a fresh salad...Excellent!**
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.81 Kcal (845 kJ) | ||
| Calories from fat | 104.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.63g | 18% | |
|---|---|---|---|
| Cholesterol | 96.27mg | 32% | |
| Sodium | 165.97mg | 7% | |
| Potassium | 425.09mg | 9% | |
| Total Carbs | 13.45g | 4% | |
| Sugars | 5.17g | 21% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 6.06g | 12% | |
| Vitamin C | 12.9mg | 21% | |
| Iron | 1.4mg | 8% | |
| Calcium | 54.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 130.82 Kcal (548 kJ) | ||
| Calories from fat | 67.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.54g | 18% | |
|---|---|---|---|
| Cholesterol | 62.41mg | 32% | |
| Sodium | 107.59mg | 7% | |
| Potassium | 275.56mg | 9% | |
| Total Carbs | 8.72g | 4% | |
| Sugars | 3.35g | 21% | |
| Dietary Fiber | 1.55g | 10% | |
| Protein | 3.93g | 12% | |
| Vitamin C | 8.3mg | 21% | |
| Iron | 0.9mg | 8% | |
| Calcium | 35.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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