Savory Tomato Bread Pudding

Name: Savory Tomato Bread Pudding
Ingredients: 1/4 cup raisins; 1/4 cup white Zinfandel wine; 3 tablespoons brown sugar; 2 (14.5 ounce) cans diced tomatoes, drained; 1 teaspoon Worcestershire sauce; 3 tablespoons chopped fresh basil leaves; 1 pinch cayenne pepper; 1/4 cup butter; 1 (1 pound) loaf day-old bread, cubed; 1 cup shredded Monterey Jack cheese

10 ingredients

8 steps

Ingredients

1/4 cup raisins
1/4 cup white Zinfandel wine
3 tablespoons brown sugar
2 (14.5 ounce) cans diced tomatoes, drained
1 teaspoon Worcestershire sauce
3 tablespoons chopped fresh basil leaves
1 pinch cayenne pepper
1/4 cup butter
1 (1 pound) loaf day-old bread, cubed
1 cup shredded Monterey Jack cheese

Directions

1

Preheat the oven to 400 degrees F (200 degrees C).
2

Grease a 9x13 inch baking dish, or one of similar size.
3

In a small saucepan, combine the raisins, wine, brown sugar, tomatoes, Worcestershire sauce, basil and cayenne pepper.
4

Simmer over medium-low heat for 10 minutes.
5

In a large skillet, melt butter.
6

Toss the bread cubes in the butter to coat, then toss with Monterey Jack cheese, and transfer to the prepared baking dish.
7

Pour the tomato mixture over the bread.
8

Bake for 25 to 30 minutes in the preheated oven, or until the top is nicely toasted.