If you want to try something that is out of this world DELICIOUS, then you neeeeeeed to try this Heirloom Tomato Bread Pudding with Gorgonzola Cheese Sauce! Make it as an appetizer or side dish, but beware…you’re NOT gonna want to eat anything else on your plate. Honest. It’s THAT good!
When I made this recipe a few days ago, I had no one else to feed other than me and my 2 youngest girls who are 3 and 18 months old… and, well, they don’t obviously eat much. Before I knew it I had 12 ramekins full and was asking myself What am I going to do with all this food? As soon as these babies came out of the oven and I tasted the pudding for the first time
I couldn’t stop eating them and ate three whole ramekins full all by myself I savored each bite. Ahem. 🙂 Yeah. Okay, so I lost all willpower. But might I say- It was well worth it! YUM!
Come 2 o’clock when my older kids came home from school they took care of the rest, each eating 2 ramekins full! This recipe got 2 thumbs up from everyone here at my house and I’m sure you will feel the same!
Dice your heirloom tomatoes and toss with fresh basil, olive oil, Herbs de Provence, garlic powder, salt and pepper. Bake for 35 minutes and let cool.
While your tomatoes are cooking, cut 10 cups of sourdough bread into bite size pieces.
Shred Fontinella Cheese and Parmesan Cheese. Two cups of each. Slice green onions. Gently mix sourdough bread, cheese, eggs, green onion, milk, garlic powder. Fold in tomatoes. Pour mixture into greased casserole dish or individual ramekins. Bake at 350 degrees for 25-35 minutes or until toothpick comes out clean. Serve warm with Gorgonzola Cheese sauce.