2 tablespoons olive oil2 cups white or brown onion, diced
2 tablespoons fresh garlic, chopped or 1 tablespoon garlic powder
2 pounds Roma tomatoes, seeds removed and diced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh oregano, thyme, or rosemary, chopped (or a mix of all three)
½ teaspoon salt
1 teaspoon fresh cracked pepper
7 eggs, beaten
3 cups low-fat buttermilk or milk
1 cup parmesan, low-fat sharp cheddar, or Swiss cheese (split in recipe)
1
Wash hands with soap and warm water. Wash produce well and chop as directed. Preheat oven to 350 degrees F .
2
Cut or tear bread into 1 inch pieces. Bread can be left out to dry for a few hours or toasted on a baking sheet at 350 degrees F until golden brown. Set aside.
3
In a large sauté pan over medium heat, add oil and cook onions until translucent, about 5 minutes.
4
Stir in garlic and cook for an additional 2 minutes until fragrant.
5
Remove pan from heat and stir in chopped tomatoes, herbs, salt, and pepper until combined.
6
In a large bowl, whisk together eggs and buttermilk or milk.
7
Add vegetables to egg mixture and stir. Then add bread and ½cup parmesan, toss to coat.
8
Set aside mixture for about 15 minutes, stirring occasionally until the bread has soaked up most of the eggs.
9
Grease a 9 x 13 inch pan with olive oil or butter. Pour bread mixture into pan and spread evenly.
10
Top with remaining half of cheese. Bake for 50-60 minutes until pudding is set and cheese is toasty brown.
11
Remove from oven and set aside for 10-20 minutes before cutting. 12.Serve warm or at room temperature.
Ingredients
12 ounce whole wheat sourdough or French bread
2 tablespoons olive oil2 cups white or brown onion, diced
2 tablespoons fresh garlic, chopped or 1 tablespoon garlic powder
2 pounds Roma tomatoes, seeds removed and diced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh oregano, thyme, or rosemary, chopped (or a mix of all three)
½ teaspoon salt
1 teaspoon fresh cracked pepper
7 eggs, beaten
3 cups low-fat buttermilk or milk
1 cup parmesan, low-fat sharp cheddar, or Swiss cheese (split in recipe)
Directions
1
Wash hands with soap and warm water. Wash produce well and chop as directed. Preheat oven to 350 degrees F .
2
Cut or tear bread into 1 inch pieces. Bread can be left out to dry for a few hours or toasted on a baking sheet at 350 degrees F until golden brown. Set aside.
3
In a large sauté pan over medium heat, add oil and cook onions until translucent, about 5 minutes.
4
Stir in garlic and cook for an additional 2 minutes until fragrant.
5
Remove pan from heat and stir in chopped tomatoes, herbs, salt, and pepper until combined.
6
In a large bowl, whisk together eggs and buttermilk or milk.
7
Add vegetables to egg mixture and stir. Then add bread and ½cup parmesan, toss to coat.
8
Set aside mixture for about 15 minutes, stirring occasionally until the bread has soaked up most of the eggs.
9
Grease a 9 x 13 inch pan with olive oil or butter. Pour bread mixture into pan and spread evenly.
10
Top with remaining half of cheese. Bake for 50-60 minutes until pudding is set and cheese is toasty brown.
11
Remove from oven and set aside for 10-20 minutes before cutting. 12.Serve warm or at room temperature.
