makes 8-10 servings
6 cups heirloom tomatoes, diced
4 Tbsp EVOO
1 tsp cumin seeds
2 cups onion, minced
1 red bell pepper, minced (roughly 1 cup)
1 Tbsp garlic, minced
2 Tbsp crushed dried fenugreek leaves
2 tsp salt
1 tsp chili powder (optional)
1 (14oz) can coconut milk
3 Tbsp grated ginger
5-6 cups whole grain bread, cubed into 1-inch pieces
4 ounces goat cheese
Preheat the oven to 325 degrees. In a large skillet or pan heat the olive oil until just shy of smoking. Add the cumin seeds; they will make a slight popping sound. Immediately after, add the onions, bell pepper, garlic, fenugreek, salt and chili powder (if using). Reduce the heat to medium and cook, stirring frequently, for 10-12 minutes or until the onions are soft and golden.
In the meantime, whisk together the eggs, coconut milk and grated ginger in a large bowl.
Add 4 cups tomatoes to the onion mixture and cook on hight heat for 3-4 minutes. Transfer this tomato mixture into the bowl with the egg mixture. Stir together and fold in the bread cubs. Set this aside for 5-10 minutes until the bread has mostly absorbed the liquid.
Fold in the remaining 2 cups of tomatoes and the chunks of goat cheese, and transfer the entire mixture to an ovenproof skillet or pan. Bake for 30-45 minutes or until it appears “set.” Let the bread pudding rest for 5-10 minutes before serving.