Heirloom tomatoes are starting to make their debut at all the farmers markets and grocery stores. While they’re the perfect answer for salads and sauces, they also add a delicious tang to casseroles and bread puddings.
Late summer and into early fall a glorious thing happens — heirloom tomatoes start showing up at the local farmers markets and specialty grocery stores. While it’s true you can get tomatoes year-round, the heirlooms come in so many flavors, they make a nice change of pace to the standard Roma. You can use the sweeter Cherokees for salads and the more acidic Zebras for sauces or soups. You could even be a little more daring and add some roasted tomatoes to your chicken or steak dishes. But if you’re looking to stay away from the heavier meats during these warmer months, then a tomato bread pudding is answer. And with all that cheese and sliced bread, it’s a nice, healthy alternative to pizza.
Tomato and kale bread pudding
- 3 pounds kale
- 1/4 cup olive oil
- 2 onions, chopped
- 1 tablespoon thyme, chopped
- 1 cup dry white wine, like chardonnay
- Salt and pepper to taste
- 3 cups vegetable stock
- 1 package day-old French bread, sliced
- 3 pounds heirloom tomatoes, sliced 1/2-inch thick
- 10 ounces Gruyere cheese, shredded
- Preheat the oven to 400 degrees F. Butter a four-quart baking dish and set aside.
- Cook the kale in a large pot of salted boiling water for two minutes, drain. Once the kale has cooled, squeeze out the excess water, chop and set aside.
- Heat the olive oil in the same pot over medium-high heat. Add the onions and thyme and cook until softened, about five minutes. Add the kale and wine and simmer until the wine is reduced, about five minutes. Season with salt and pepper and set aside.
- Bring the stock to a simmer in a medium saucepan.
- Line the bottom of the baking dish with one-third of the bread, cutting the slices to fit if necessary. Top with half the tomato slices and half the kale mixture. Sprinkle with salt and pepper and half the cheese. Repeat the layers once, finishing with the bread. Pour the hot stock over all the bread. Cover with aluminum foil and cook for 50 minutes. Uncover the dish and bake for another 10 minutes or until the bread is golden brown. Let pudding cool for 10 minutes and serve.