Savory Tomato Bread Pudding

1 loaf of rustic whole grain bread, cut into large cubes
2 tablespoons olive oil
2 onions, large, peeled and chopped
8 cloves garlic, peeled and thinly sliced
1 x 28-ounce can crushed tomatoes
1 cup 35% whipping cream
1 tablespoon dried oregano
8 ounces grated parmesan cheese
2 eggs
Salt and pepper
Olive oil

Preheat your oven to 400°F. Put bread onto a baking sheet and toast it in the oven for 15 minutes or so. Remove when it is golden brown and crispy. This adds tremendous flavour and dries out the bread which helps it absorb the pudding mixture. Cool the bread until you can handle it.

While the bread toasts sauté the onions in a large skillet with the olive oil. Sauté until softened and golden brown then add the garlic which would burn in the time it takes the onions to brown. Sauté for another few minutes.

Pour the tomatoes and onion mixture into a large bowl along with the cream, oregano, cheese, eggs, salt and pepper and whisk well. Toss the toasted bread into the mixture and let it rest a few minutes allowing it to soak up all the liquid. Oil an 8 x 8-inch baking pan and pour the mixture into it. Bake for 40 to 45 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user KELLYHCWONG.