Tomato Bread Pudding

This is inspired by The Heirloom Tomato Cookbook. I changed a lot – different cheese, different wine and left a few ingredients out. It was quite wonderful.

2 lb tomaotes, diced
1/4 c white wine
1/4 c basil, chopped
Pinch of red pepper flakes
1 lb bread, cut into 1 inch cubes
3 TBSP butter, melted
1 c ricotta
1/4 c shredded Italian cheese
Salt and pepper

Preheat oven to 400. Prepare a baking dish.

In a medium pot combine tomatoes, wine, basil, chili flakes and salt and pepper, cook for 10 minutes over medium heat.

In a large bowl, toss bread with ricotta and melted butter. Stir in tomato mixture, season with salt and pepper. Pour into pan, top with shredded cheese.

Serves 6.



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