Corn And Tomato Bread Pudding Food

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CORNBREAD PUDDING



Cornbread Pudding image

I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom's recipe, and it always reminds me of her. -Bob Gebhardt, Wausau, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 7

2 large eggs
1 cup sour cream
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1/2 cup butter, melted
1 package (8-1/2 ounces) cornbread/muffin mix
1/4 teaspoon paprika

Steps:

  • In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 249 calories, Fat 14g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 461mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.

TOMATO PUDDING



Tomato Pudding image

Tomatoes are baked with torn bread to make a savory tomato pudding. So simple, we love it with meatloaf and baked potatoes. I serve it at dinner parties, and I am always asked for the recipe. Add it to any oven cooked meal.

Provided by CAROL BRUNELL

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 4

Number Of Ingredients 4

2 (14.5 ounce) cans peeled and diced tomatoes with juice
3 slices white bread, torn into pieces
2 tablespoons butter
salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour the tomatoes into a 1 1/2 quart baking dish. Place the torn pieces of bread in a layer over the tomatoes, and dot with pieces of butter. Season with salt and freshly ground black pepper to taste.
  • Bake for 35 to 40 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 16.2 g, Cholesterol 15.3 mg, Fat 6.4 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 3.8 g, Sodium 487.3 mg, Sugar 5.8 g

TOMATO BREAD PUDDING



Tomato Bread Pudding image

Provided by Paul Grimes

Categories     Gourmet

Yield Makes 8 servings

Number Of Ingredients 10

3 pounds plum tomatoes such as Roma, halved lengthwise
1 1/2 teaspoon Herbes de Provence
1/2 cup extra-virgin olive oil, divided
1 head garlic, left whole
10 cups cubed (1-inch) country-style Italian bread (1 pound)
2 cups whole milk
1 cup heavy cream
8 large eggs
2 cups coarsely grated chilled Italian Fontina (9 ounces)
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Preheat oven to 400°F with rack in middle. Butter a 3-quart shallow baking dish (about 13 by 9 inches).
  • Toss tomatoes in a bowl with herbes de Provence, 1 tablespoon oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Arrange tomatoes, cut sides up, in a large heavy 4-sided sheet pan.
  • Cut off and discard 1/4 inch from top of garlic head to expose cloves, then put on a sheet of foil and drizzle with 1 teaspoon oil. Wrap garlic in foil and roast in pan with tomatoes until tomatoes are browned but still juicy and garlic is soft, 50 to 60 minutes. (Leave oven on.) Cool garlic to warm, then force through a medium-mesh sieve with a rubber spatula, discarding skins. Reserve purée
  • While garlic cooks, toss bread cubes in a large bowl with remaining oil until coated, then spread out in a large 4-sided sheet pan and bake until golden brown, 20 to 25 minutes. Cool in pan.
  • Reduce oven temperature to 350°F.
  • Whisk together milk, cream, eggs, garlic purée, 2 teaspoons salt, and 1 1/2 teaspoon pepper. Stir in cheeses. Transfer bread to baking dish, then pour egg mixture over bread and add tomatoes, pushing some down between bread cubes. Bake until firm to the touch and golden brown in spots, 50 to 60 minutes.

TOMATO BREAD PUDDING



Tomato Bread Pudding image

I love homegrown tomatoes, and while they are in season, this is a yummy side dish. Courtesy of Rachel Ray. Update to recipe: After cooking for minutes, I gently mixed, then cooked for 10-15 minutes longer. Then topped with parmesan and put under broiler to melt cheese and toast. Also recommend lightly toasting the baguette prior to cutting into cubes, then rub with fresh garlic before mixing with tomatoes.

Provided by Southern Sugar Dump

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

5 tomatoes, about 2 pounds, peeled, halved, cored and seeded
1/2 teaspoon salt
1/2 teaspoon sugar
pepper
1/2 baguette, cut into 3/4 inch cubes (about 4 cups)
4 tablespoons butter, melted
1/4 cup parmesan cheese, grated

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees. Grease a 1 1/2 quart shallow casserole dish.
  • Using a food processor, pulse the tomato halves, salt, sugar and a pinch of pepper until coarsely pureed.
  • Place the bread cubes in the prepared dish and pour in the melted butter to coat. Top with the tomato puree and gently mix to distribute.
  • Bake until crusty and golden brown, about 30 minutes. Sprinkle the cheese on top and bake for 10 minutes more. Let cool 5 minutes before serving.

Nutrition Facts : Calories 313.8, Fat 15.3, SaturatedFat 8.8, Cholesterol 36, Sodium 821, Carbohydrate 36.2, Fiber 3.5, Sugar 4.8, Protein 8.9

TOMATO AND CORN PUDDING



Tomato and Corn Pudding image

Rich, filling,FRESH SUMMER FILLED dish that will please a vegetarian or meat eater easily!! Flavor packed into EACH BITE!! If you can't find Havarti, you can substitute Gruyere. My absolute favorite to make for my vegetarian nieces.

Provided by Amberngriffinco

Categories     One Dish Meal

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/2 lbs firm ripe tomatoes, trimmed and sliced 1/4 inch thick
salt and pepper
2 tablespoons olive oil
2 large onions, chopped
5 -7 ears fresh corn, kernels cut off cobs, about 4 Cups
2 large garlic cloves, minced
6 ounces fresh spinach, cleaned, dried and cut into thin strips
1 cup half-and-half (could use evaporated skim milk)
2 large eggs, plus
2 egg whites
1/4 teaspoon cayenne pepper
1 1/4 cups shredded havarti cheese or 1 1/4 cups gruyere cheese, divided use
5 tablespoons chopped fresh parsley or 5 tablespoons chives, divided use

Steps:

  • Heat oven to 350 degrees.
  • Place tomatoes on double layer paper towels and sprinkle lightly with salt and pepper; cover with another double layer of paper towels.
  • In large skillet, over medium heat, heat oil tillhot. Add onions and corn, cook, stirring frequently, till softened, about 6 minutes. Add garlic and spinach, cook stirring frequently for 1 minutes more. Remove to large bowl.
  • In another mixing bowl whiks half an half, eggs, egg whites, 1 tsp salt, 1 tsp pepper and cayenne. Add corn mix and stir well. Stir in 1/2 C cheese and 2 Tbsp parsley.
  • Spray a 3 quart baking pan or gratin pan with nonstick spray. Add corn mixture, spread evenly. Top with HALF of the remaining cheese.
  • Cover top with slightly, overlapping tomato slices. Sprinkle with remaining cheese. Bake 40-45 minutes, or til pudding is set. Remove and allow to cool for 5 minutes. Sprinkle with remaining parsley.

Nutrition Facts : Calories 142.2, Fat 7.2, SaturatedFat 2.5, Cholesterol 46.1, Sodium 62.5, Carbohydrate 16.2, Fiber 3, Sugar 4.7, Protein 5.7

CORN AND TOMATO BREAD PUDDING



Corn and Tomato Bread Pudding image

This recipe was greatfully lifted from Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let). Although the original recipe didn't call for it, I like using the optional lemon pepper.

Provided by Sydney Mike

Categories     Corn

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons dried tomatoes, snipped (not oil-packed)
4 eggs, beaten
1 1/2 cups whole milk
1 teaspoon dried basil, crushed
4 cups English muffins, torn or 4 cups dry French bread
1 1/2 cups whole kernel corn
1 cup reduced-fat cheddar cheese, shredded (or hot pepper cheese)
1 tomatoes, cut into thin wedges (optional)
1/4 teaspoon lemon pepper (optional)

Steps:

  • Preheat oven to 375 degrees F.
  • In small bowl, put dried tomatoes in enough hot water to cover.
  • Let stand 15 minutes or until softened, then drain.
  • Meanwhile, in medium bowl, beat together eggs, milk & basil, then set aside.
  • In ungreased 2-quart square baking dish toss together the pieces of English muffins, corn, cheese & softened tomatoes.
  • Carefully pour egg mixture evenly over muffin mixture.
  • Bake about 30 minutes or until knife inserted near center comes out clean.
  • Cool slightly, then serve pudding spooned on top of tomato wedges.

Nutrition Facts : Calories 123.5, Fat 5.8, SaturatedFat 2.2, Cholesterol 147.1, Sodium 238.9, Carbohydrate 11.7, Fiber 1.1, Sugar 5.1, Protein 7.5

BREAD PUDDING WITH CORN



Bread Pudding With Corn image

Make and share this Bread Pudding With Corn recipe from Food.com.

Provided by katie in the UP

Categories     Cheese

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon corn oil
1 bunch scallion, sliced using only half of the green parts
4 cups corn kernels, fresh recommended can use frozen
1/2 teaspoon paprika or 1/2 teaspoon red chili pepper, plus extra
paprika or red chili pepper, to sprinkle on top
1/3 cup chopped fresh parsley, can use cilantro
1 tablespoon chopped dill, can use basil
4 eggs
2 cups milk
5 cups cubed bread, without crusts
1 cup sharp cheddar cheese, grated
1/2 cup half-and-half or 1/2 cup milk

Steps:

  • Preheat oven to 375 degrees.
  • Butter a 3 qt gratin dish or casserole.
  • Heat oil in a wide skillet over med high heat. Add the scallions, corn and paprika (or red chile) and cook until the scallions have softened and the corn is heated through, about 4 minutes.
  • Season with 1/2 tsp salt and stir in the parsley or dill.
  • Whisk the eggs and milk with 1/2 tsp salt and pour it over bread in a bowl. Add the corn mixture and cheese and transfer the mixture to the prepared casserole dish. Pour over the half and half or milk.
  • Bake until puffed and browned about 45 minutes. Add dash of paprika or chile to the top and serve.

Nutrition Facts : Calories 394.9, Fat 17.5, SaturatedFat 8.8, Cholesterol 179.6, Sodium 420.4, Carbohydrate 45.2, Fiber 4.3, Sugar 2.4, Protein 18.4

WHITE BREAD CORN PUDDING



White Bread Corn Pudding image

My sister gave me this recipe. It is easy to make; you can make it as bad for you (use white bread and cream!) or good for you (whole grain bread, soy milk, nonfat milk, or nonfat sour cream, and reduce whole eggs to two and use two egg whites, and half the butter).

Provided by EMERALDCITYJEWEL

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6

5 slices day-old bread, crusts discarded and bread cubed
1 (15 ounce) can cream-style corn
1 cup milk
4 eggs
¼ cup white sugar, or to taste
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  • Place bread cubes in the prepared baking dish.
  • Beat cream-style corn, milk, eggs, and sugar together in a bowl using an electric mixer until evenly combined; pour over bread cubes. Pour melted butter over bread cube mixture. Place dish on a baking sheet and pour enough water into the baking sheet to make a water bath around baking dish.
  • Bake in the preheated oven until pudding is set in the middle, about 1 hour.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 35.6 g, Cholesterol 147.6 mg, Fat 12.8 g, Fiber 1.5 g, Protein 8.6 g, SaturatedFat 6.6 g, Sodium 488.6 mg, Sugar 14 g

CORN AND TOMATO GRATIN



Corn and Tomato Gratin image

Originally from Bon Appetit, but has been transformed just a bit. This hearty gratin resembles a savory bread pudding. Tomatoes, basil, and parmesan cheese give it an Italian flair. Perfect for using the bounty of your garden. Enjoy!

Provided by Julie 927

Categories     Corn

Time 1h

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 12

2 medium tomatoes, cut crosswise into l/2-inch slices
2 medium yellow tomatoes, cut crosswise into l/2-inch slices
2 teaspoons salt
1 teaspoon black pepper
4 cups fresh corn kernels (from 6 to 8 ears)
1 cup whole milk
1/2 cup heavy cream
2 cups fresh breadcrumbs (preferably from a stale baguette)
1/2 cup basil, chopped
1 ounce parmesan cheese, finely grated
6 tablespoons unsalted butter, cut into small pieces, plus
1 tablespoon butter, for buttering pan

Steps:

  • Arrange tomato slices in 1 layer on a rack set in a shallow baking pan and sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Let drain 30 minutes.
  • While tomatoes drain, bring corn, milk and cream, and 1 teaspoon salt to a simmer in a 2- to 3-quart heavy saucepan over high heat, then reduce heat and simmer, partially covered, until corn is tender, about 5 minutes. Cool slightly, uncovered.
  • Put oven rack in upper third of oven and preheat oven to 375 degrees.
  • Butter a shallow 2-quart baking dish.
  • Toss together bread crumbs, basil, cheese, and remaining1/4 teaspoon salt and 1/2 teaspoon pepper in another bowl.
  • Arrange one third of tomato slices in baking dish, then cover evenly with one third of bread-crumb mixture and dot with one third of butter. Spoon half of corn mixture over crumbs, then repeat layering with half of remaining tomatoes, crumbs, and butter, and all of corn.
  • Arrange remaining tomatoes over corn, then top with remaining bread crumbs and dot with remaining butter.
  • Bake, uncovered, until top is golden and gratin is bubbling all over, 40 to 45 minutes. Cool slightly on a rack, about 15 minutes, before serving.

Nutrition Facts : Calories 361.7, Fat 20.1, SaturatedFat 11.5, Cholesterol 53.3, Sodium 887.9, Carbohydrate 39.1, Fiber 4.2, Sugar 6.6, Protein 9.7

CORN AND TOMATO GRATIN



Corn and Tomato Gratin image

Categories     Cheese     Dairy     Tomato     Vegetable     Side     Bake     Vegetarian     Backyard BBQ     Casserole/Gratin     Corn     Summer     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 (side dish) servings

Number Of Ingredients 10

1 1/2 lb red or yellow tomatoes (4 medium), cut crosswise nto 1/2-inch-thick slices
2 teaspoons salt
1 teaspoon black pepper
4 cups fresh corn kernels (from 6 to 8 ears)
1 cup whole milk
1/2 cup heavy cream
2 cups fresh bread crumbs (preferably from a day-old baguette; an 8-inch piece, including crust)
1/2 cup chopped fresh basil
1 oz finely grated parmesan (1/2 cup)
3/4 stick (6 tablespoons) unsalted butter, cut into small pieces, plus additional for buttering pan

Steps:

  • Arrange tomato slices in 1 layer on a rack set in a shallow baking pan and sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Let drain 30 minutes.
  • While tomatoes drain, bring corn, milk, cream, and 1/4 teaspoon salt to a simmer in a 2- to 3-quart heavy saucepan over high heat, then reduce heat and simmer, partially covered, until corn is tender, about 5 minutes. Cool slightly, uncovered.
  • Put oven rack in upper third of oven and preheat oven to 375°F. Butter a shallow 2-quart baking dish.
  • Toss together bread crumbs, basil, cheese, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in another bowl.
  • Arrange one third of tomato slices in baking dish, then cover evenly with one third of bread-crumb mixture and dot with one third of butter. Spoon half of corn mixture over crumbs, then repeat layering with half of remaining tomatoes, crumbs, and butter, and all of corn. Arrange remaining tomatoes over corn, then top with remaining bread crumbs and dot with remaining butter.
  • Bake, uncovered, until top is golden and gratin is bubbling all over, 40 to 45 minutes. Cool slightly on a rack, about 15 minutes, before serving.

"ALMOST FAMOUS" CORN PUDDING



Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 10

Three 15-ounce cans creamed corn
Three 8-ounce boxes cornbread mix
4 large eggs
6 cups fresh or frozen corn kernels
2 cups sour cream
1/2 cup sliced scallions (green and white parts)
1 1/2 sticks (12 tablespoons) unsalted butter
8 ounces mascarpone
Kosher salt and freshly cracked black pepper
Unsalted butter, for the Dutch oven

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine.
  • Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve!
  • (Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)

TOMATO-BASIL BREAD PUDDING



Tomato-Basil Bread Pudding image

Provided by Giada De Laurentiis

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Butter, for greasing the baking dish
1/2 (8 ounces) multi-grain loaf, cut into 3/4-inch cubes
3 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
2 cloves garlic, minced
12 ounces cherry or grape tomatoes, halved
Kosher salt and freshly ground black pepper
1 packed cup chopped fresh basil leaves
1 1/2 cups (6 ounces) shredded Parmesan
6 large eggs, at room temperature
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Filling: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Add the bread cubes and set aside.
  • In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper, to taste. Cook until slightly soft, about 2 minutes. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread cubes and combine well.
  • Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding from the oven and let cool for 5 minutes. Cut into wedges and serve.

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From crecipe.com


PIN ON SAVORY.
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From pinterest.com


TOMATO AND CORN PUDDING RECIPES
This tomato bread pudding is easily prepared from on hand items, creating a side dish casserole that will be asked for over and over again. It can also be prepared ahead of time and put in oven later. Provided by Randi. Categories Side Dish Vegetables Tomatoes. Time 1h15m. Yield 6. Number Of Ingredients 7
From tfrecipes.com


CORN AND TOMATO BREAD PUDDING | PRINT FROM BAKESPACE.COM
Corn and Tomato Bread Pudding. kcqueenm. CATEGORIES. Dairy Eggs Side Dish INGREDIENTS. 3 tablespoons snipped dried tomatoes (not oil-packed) 4 beaten eggs 1-1/2 cups milk 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed 4 cups torn English muffins or dry French bread 1-1/2 cups fresh or frozen whole kernel corn 1 cup shredded …
From bakespace.com


SUMMER TOMATO PUDDING | THE SPLENDID TABLE
Follow the recipe as written, using the corn instead of the tomato sauce. Puree 1/2 cup of fresh corn and add it to the custard. Bread and Butter Jam Pudding: To turn the pudding into a dessert, eliminate the tomato sauce, tomatoes, feta cheese, basil and olives from the recipe. Slather each slice of baguette with butter and a generous amount ...
From splendidtable.org


CORN AND TOMATO BREAD PUDDING RECIPE - WEBETUTORIAL
Corn and tomato bread pudding may have an alternative image of recipe due to the unavailability of the original image. If you have unique content/steps to make recipe or image for Corn and tomato bread pudding, you can share with us. Post navigation. hamburger grand style. wrap of the day recipe corn avocado and tomato salad . Share Your Stuff/Steps Cancel …
From webetutorial.com


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