Updated: Aug 12, 2020
A delicious way to enjoy the bright tartness of summer green tomatoes.
Ingredients for roasted green tomatoes:
4 large/6 medium green tomatoes
Salt and pepper
Ingredients for bread pudding:
2 large eggs
2 cups whole milk
Roasted green tomatoes (above)
1/2 stale baguette, cubed
1/4 cub fresh herbs (I used fresh basil and dill)
1/2 cup cheddar cheese (I used aged raw milk Vermont white cheddar)
2 tablespoons olive oil
1 tsp sea salt
2 cloves garlic, finely minced or 1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1. Cut the green tomatoes into large pieces and place on a baking sheet. Coat with olive oil, salt and pepper. Bake at 400*F for 20-30 minutes until slightly shriveled and golden on the edges. Let cool 10 minutes before using in step 2.
2. In a large bowl, whisk together the eggs and milk. Add the remaining ingredients and mix just until combined. It's okay if the tomatoes break up a bit.
3. Pour the mixture into a greased 7" x 11" baking dish. Bake at 375* for 30-40 minutes or until set in the middle.
4. Let cool at least 30 minutes before serving. Garnish with fresh herbs and a drizzle of olive oil.
Makes 6 servings as a main course, 10 servings as a side dish.