Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
1 loaf Italian bread, about 12 ounces
¼ cup plus 2 tablespoons extra virgin olive oil1 28-ounce can high quality whole tomatoes1 yellow onion, minced2 cloves garlic, minced6 eggs1 cup grated Parmigiano Reggiano 2 cups milk¼ cup finely torn fresh basil leaves1 tablespoon chopped fresh flat leaf parsley2 teaspoons chopped fresh oregano
Preheat an oven to 350F.
Tear the bread into rough 1 to 1 1/2-inch pieces and toss with ¼ cup of the extra virgin olive oil. Season with salt and place on a baking sheet. Bake in the center of the oven, tossing occasionally, until light golden, about 20 minutes. Set aside.
Drain the tomatoes and using scissors, snip the tomatoes across into ½-inch slices. Set the tomatoes and their juice aside in another bowl.
Warm the remaining 2 tablespoons olive oil in a medium frying pan over medium high heat and cook the onions, stirring occasionally, until soft, 7 minutes. Add the garlic and cook for 1 additional minute.
In a large bowl, whisk together with the eggs, Parmigiano and milk. Season with 2 teaspoons salt. Add the onions, toasted bread, tomatoes and their juice, basil, parsley oregano and stir gently together.
Transfer into an oiled 9 X 9-inch baking dish and bake in the middle of the oven until the bread pudding is golden on top, about 45 to 50 minutes.
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