Heirloom Tomato Bread Pudding

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)

3 eggs

1 (14oz) can coconut milk

3 Tbsp grated ginger

5-6 cups whole grain bread, cubed into 1-inch pieces

4 ounces goat cheese



  1. 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.

  2. In the meantime, whisk together the eggs, coconut milk and grated ginger in a large bowl.

  3. 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.

  4. 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.