Join “Jayni’s Kitchen” this week for “Tomatoes and More.”

Host Jayni Carey will prepare summer vegetables, including the recipe below.

A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Tomato Bread Pudding

5 cups (about 8 slices) firm-textured white bread, cubed

3 ounces (about 1 heaping cup) Gruyere cheese, shredded

2 cups grape or cherry tomatoes, diced

1/3 cup fresh basil, thinly sliced

3 eggs

2 cups milk

1 teaspoon salt

1/4 teaspoon white pepper

Cut the bread into 1-inch cubes (crusts on) and spread out on a large tray to dry for 2 to 3 hours.

Shred the cheese. Dice the tomatoes and thinly slice the basil. Generously butter a 9 inch by 5 inch by 3 inch loaf pan.

In a large bowl, beat the eggs with a wire whisk. Whisk in the milk, salt and white pepper. Place about one-third of the bread cubes in the bottom of the loaf pan. Pour about one-third of the milk mixture over the bread. Layer with one-third of the cheese, tomatoes and basil. Add 2 more layers of bread, milk mixture, cheese, tomatoes and basil. Let the bread pudding stand at room temperature for 30 to 45 minutes. Using the back of a large spoon, press the top down gently about every 15 minutes to help moisten the bread with the milk mixture.

Pre-heat the oven to 350 degrees. Place the bread pudding in the oven and immediately reduce the heat to 300 degrees. Bake for 40 minutes; then raise the heat to 425 degrees and continue baking for about 15 minutes more, until the bread pudding is puffed and browned on top.

Remove the loaf pan from the oven and place on a wire rack. Cool the bread pudding to room temperature. Or, at this point, cover and refrigerate for 12 hours or more until well-chilled. (It may be served room temperature or chilled.)

To serve, carefully remove the bread pudding from the loaf pan and slice into 1-inch thick slices, or cut slices in the pan and remove each slice using a metal spatula. Serves 8 to 10.