I was cruising my Facebook page on last week when I saw a posting from The Grammy’s about a contest Wolfgang Puck was running. The grand prize is an all expense paid trip to the Grammy’s AND to be Puck’s sous chef for The GRAMMY Celebration® Party!!!! For anyone that knows me this literally two loves rolled into one! BT has been nominated for a Grammy in Best Dance/Electronic Album and well, I LOVE to cook! It would be an amazing opportunity to win this and to be able to take part in all of these wonderful opportunities.

Soon as I found out about the contest I quick went to Puck’s website to see what soups were available. (I was secretly hoping there’d be a tomato one because I thought the idea of bringing together grilled cheese and tomato soup in an individual serving would be a AWESOME idea!) Turns out, he has several tomato soups – all of which Dave brought home for me to try including the roasted red pepper.

Generally when I am making a totally new recipe it takes me 2-3 tries to nail it, but this time I hit the mark on the first try and our youngest loved it as well! Dave suggested adding bacon to it, so I added it as an optional ingredient because I agree that some bacon would be a tasty option. Feel free to make this and serve at your next perhaps with a small salad, or as a side dish with your next meal! It’s very hearty and could stand on it’s own as a vegetarian dinner.

Tomato and Cheese Bread Pudding

Yield: 9 × 13 baking dish, or several individual sized ramekins, see below.

  • 1 baking sheet
  • 4 cups cubed Sourdough bread (or other left over bread)
  • 1 1/2 cups Seeded, diced fresh tomato
  • 1 Tbs Fresh Chives (chopped)
  • 1 can Wolfgang Puck Classic Tomato with Basil Organic Soup
  • 1/3 of soup can of heavy whipping cream
  • 1/8 tsp Sugar
  • 1/8 tsp Kosher salt
  • 3 Eggs
  • 3 Tbs Milk
  • 1 1/2 cups Shredded Gruyere cheese
  • Optional: 1/2 cup diced cooked bacon
  • Plastic wrap (to cover mixture as it sits before baking)
  • Non-stick cooking spray
  • 1 – 9 × 13 baking dish, or several individual sized ramekins

Directions

  1. Preheat oven to 400 degrees.
  2. Place cubed bread on a baking sheet and bake about 15 minutes or until the bread is dry and lightly toasted. Cool.
  3. In large bowl mix together: diced tomato, chives, soup, heavy whipping cream, sugar, salt, eggs, milk and shredded cheese (mix bacon here if chosen).
  4. Add cubed bread to soup mixture and mix thoroughly. Make sure all the bread is covered by the liquid. Cover with plastic wrap and let mixture sit at room temperature for at least 30 minutes while the bread absorbs the liquid, stirring occasionally.
  5. While the mixture sits, reheat oven to 400 degrees.
  6. Spray a baking dish with non-stick cooking spray and empty mixture in. Bake for approximately 1 hour depending dish size.
    • 7oz ramekins = 35 minutes
    • 500ml ramekins = 45 minutes
    • 9 × 13 = 1 hour
  7. Remove from oven when pudding has set, and top is brown. Cool for about 10 minutes before serving. Can be served warm or at room temperature.

Step by Step

Preheat oven to 400 degrees. Cut some sourdough or stale bread in small cubes on a baking sheet. Bake about 15 minutes or until the bread is dry and lightly toasted. Cool.

While the bread dries and then cools, in a large bowl mix together: diced tomato, chives, soup, heavy whipping cream, sugar, salt, eggs, milk and shredded cheese (mix bacon here if chosen). It smells so good at this point!

Add cubed bread to soup mixture and mix thoroughly. Make sure all the bread is covered by the liquid. Cover with plastic wrap and let mixture sit at room temperature for at least 30 minutes while the bread absorbs the liquid, stirring occasionally.


While the mixture sits, reheat oven to 400 degrees. Spray a baking dish with non-stick cooking spray and empty mixture in. Bake for approximately 1 hour depending dish size.

  • 7oz ramekins = 35 minutes
  • 500ml ramekins = 45 minutes
  • 9 × 13 = 1 hour

Remove from oven when pudding has set, and top is brown. Cool for about 10 minutes before serving. Can be served warm or at room temperature.

Tomato and Cheese Bread Pudding: Wolfgang Puck Red Carpet Recipe Contesthttps://www.thesugarpixie.net/wp-content/uploads/2011/01/tomatocheesebreadpuddin07.jpghttps://www.thesugarpixie.net/wp-content/uploads/2011/01/tomatocheesebreadpuddin07-300x300.jpgthesugarpixieBakingContestRecipesbread,bread pudding,dinner,grammys,pudding,tomatoI was cruising my Facebook page on last week when I saw a posting from The Grammy's about a contest Wolfgang Puck was running. The grand prize is an all expense paid trip to the Grammy's AND to be Puck's sous chef for The GRAMMY Celebration® Party!!!! For anyone...Misadventures and fun in the kitchen and beyond