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Tomato Bread Pudding




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




4 ounces French bread, Italian bread, or Italian Country bread, torn into 1-inch chunks
2 cloves garlic, minced
2 tablespoons olive oil
2 pounds tomatoes, cored, seeded and coarsely chopped (about 4 cups)
3 tablespoons snipped fresh dill weed or 1 teaspoon dried dill weed
1/4 teaspoon pepper
1/4 cup reduced-sodium chicken broth
Finely shredded Parmesan cheese (optional)
Sprigs of fresh dill


Recipe



1. Preheat oven to 350 degree F. Place bread pieces in a large shallow baking pan. Bake for 15 minutes or until golden, stirring once.
2. In a large skillet cook garlic in hot olive oil over medium heat for 30 seconds. Add tomatoes, dill, and pepper. Cook, uncovered, over medium heat for 2 minutes, stirring occasionally. Add broth and bring to boiling. Remove from heat. To serve, place toasted bread pieces in a serving bowl. Pour tomato mixture over bread; toss gently to mix. Top with Parmesan cheese and sprigs of fresh dill. Serve immediately. Makes 4 to 6 servings.