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Summer Bliss Tomato Pudding

August 9, 2017 By Donna Leave a Comment

Summer Tomato Pudding

I love the sight of ripe juicy red tomatoes peeking out from the green leaves, don’t you?

I decided to give this recipe a try – from the radio show Splendid Table. It intrigued me because it is called “Tomato Pudding.” Now, I don’t know what image pops into your mind when you hear the word “pudding,” but tomato is not the word that came to me. I was thinking a good, homemade chocolate pudding for starters. Then maybe butterscotch. But never “tomato.”

So, I decided to risk a try. After all, ripe tomatoes fresh off the vine taste good in just about anything.

This dish is a delight, I tell you.

Creamy and rich, yet sweet and tangy at the same time because of the tomatoes.

Try this summertime treat and you won’t be disappointed.

SUMMER TOMATO PUDDING

2 tablespoons good extra virgin olive oil
6 slices firm white bread
5 large eggs, beaten
1 teaspoon salt
Dash of grated nutmeg
1 cup cream
1 cup milk
1/2 cup grated Parmesan cheese
1/2 cup crumbled feta cheese
1 cup cottage cheese
15 ounce can crushed tomatoes in puree
10 basil leaves, diced
4 large ripe tomatoes, sliced 1/4 inch slices

Preheat oven to 325 degrees.

Oil an 8 by 10 inch casserole dish, or a 9 by 9 square baking pan. Lay the bread slices in the pan, cutting to fit in a single layer.

Whisk together the eggs, salt, nutmeg, cream and milk. Pour half of this mixture over the bread slices.

Sprinkle with half of Parmesan, feta and cottage cheeses. Pour crushed tomatoes evenly over top.

Pour remaining custard mixture over top. Layer on the tomato slices. Sprinkle on all of basil leaves, remaining Parmesan, feta and cottage cheese.

Cover and bake for 30 minutes. UNcover and bake another 30 minutes. Let stand 10 minutes before serving.

Summer Bliss Tomato Pudding
 
Print
Prep time
20 mins
Total time
20 mins
 
Author: Donna
Recipe type: Entree
Cuisine: Vegetarian
Ingredients
  • 2 tablespoons good extra virgin olive oil
  • 6 slices firm white bread
  • 5 large eggs, beaten
  • 1 teaspoon salt
  • Dash of grated nutmeg
  • 1 cup cream
  • 1 cup milk
  • ½ cup grated Parmesan cheese
  • ½ cup crumbled feta cheese
  • 1 cup cottage cheese
  • 15 ounce can crushed tomatoes in puree
  • 10 basil leaves, diced
  • 4 large ripe tomatoes, sliced ¼ inch slices
Instructions
  1. Preheat oven to 325 degrees.
  2. Oil an 8 by 10 inch casserole dish, or a 9 by 9 square baking pan. Lay the bread slices in the pan, cutting to fit in a single layer.
  3. Whisk together the eggs, salt, nutmeg, cream and milk. Pour half of this mixture over the bread slices.
  4. Sprinkle with half of Parmesan, feta and cottage cheeses. Pour crushed tomatoes evenly over top.
  5. Pour remaining custard mixture over top. Layer on the tomato slices. Sprinkle on all of basil leaves, remaining Parmesan, feta and cottage cheese.
  6. Cover and bake for 30 minutes. UNcover and bake another 30 minutes. Let stand 10 minutes before serving.
3.5.3226

 

Filed Under: Side Dishes, Vegetarian Entrees Tagged With: tomato casserole, tomato pudding, tomato recipe

Pumpkin Spice Tacos

November 12, 2015 By Anne Leave a Comment

Pumpkin Spice Tacos: sometimes a bandwagon is a very good thing. (Yes, they’re savory.)

Pumpkin Spice Tacos #vegetarian #vegan #gf #dairyfree

Pumpkin Spice Tacos

Not long ago, the advent of fall made itself known via the onslaught of pumpkin spice everything, everywhere. Judging by my social media streams, roughly half the population couldn’t possibly be more stoked about it, while the other half rolled their eyes at the now annual flavor phenomenon. Clearly in the latter crowd, a friend posted this picture:

On display at the Rosepepper Cantina in Nashville

On display at the Rosepepper Cantina in Nashville.

And being me, I thought, ” . . . that actually sounds pretty good.” Okay, not as in a sugared-up dessert, but with savory spices, in a vegetarian Southwest context. What’s not to love? By the way, the pic above, from the Rosepepper Cantina? They have a long history of hilarious signage – check out a collection of their hits here. …

Read More »

Filed Under: Dairy-Free, Entrees, Gluten Free, Uncategorized, Vegan Recipes Tagged With: pumpkin recipes, pumpkin spice recipe, pumpkin taco recipe, savory pumpkin recipe, taco recipe, vegan taco recipe, vegetarian taco recipe

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We are Donna & Anne, a reunited birthmom and daughter. We share our love of cooking and eating good food with each other - and with you.

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