Tomato Davinci – Heirloom Tomato Savory Bread Pudding

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¾ of a ciabatta loaf

1 onion, diced

2 cloves garlic, minced

2 tbsp extra virgin olive oil

2 eggs

½ c vegetable stock

½ c nut milk (almond, coconut, etc.)

4 c fresh tomatoes, chopped

2 tbsp of sun dried tomatoes in oil, chopped

Fresh herbs – (I used Parsley, Basil & Thyme)

Salt & Pepper



Preheat oven to 400*. Cube the ciabatta bread and spread on sheet pan. Toast in oven for a few minutes until crispy. Drizzle the olive oil in a skillet, add onion & garlic. Sauté until soft. Remove from heat. set aside. In a large bowl, beat eggs, stock and milk. Add sautéed onions & garlic, chopped tomatoes, fresh herbs, salt & pepper. Stir to combine. Place toasted ciabatta cubes in a baking dish and pour mixture all over covering the cubes. Allow 2-3 minutes for bread to absorb liquid. Bake 350* for 25 – 30 min.

View instructions at
Andrea Taylor - TaylorMade Market

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