Tomato-Basil Bread Pudding

Jim Frigyes


Your family will love this fresh tomato, basil, bread pudding. I make it with fresh tomatoes from my garden when in season & the rest of the time I use cherry/grape tomatoes. There is a huge difference in taste between the two.

You can serve this as an appetizer, a side dish, or for breakfast.

★★★★★ 2 votes
15 Min
35 Min


butter, for greasing baking dish


8 oz
bread, cut into 3/4-inch cubes. (depending on the bread, it's almost 1/2 a loaf - i prefer ciabatta).
3 Tbsp
olive oil
1 large
(or 2 small) shallots, thinly sliced
3 clove
garlic, minced
12 oz
cherry or grape tomatoes, halved
kosher salt & black pepper to taste
1 c
packed, chopped fresh basil leaves
1 1/2 c
parmesan or romano cheese, freshly grated


1 c
whole milk
6 large
eggs, at room temperature
1 tsp
kosher salt
1/2 tsp
freshly ground black pepper
1/2 tsp
garlic powder or granulated garlic
1/2 tsp
onion powder


1Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Butter a 9x13x2-inch glass baking dish. Add the bread cubes & set aside.
3In a large skillet, heat the olive oil over medium-high heat. Add the shallots & garlic - cook, stirring constantly until fragrant, about 1 minute.
Add the tomatoes & season w/salt & pepper to taste. Cook until slightly soft, about 2 minutes.
4Remove the pan from the heat & stir in the basil. Pour the tomato mixture & the cheese over the bread cubes & combine well.

In a large bowl, beat the eggs, sat, pepper, garlic powder, onion powder, & milk together until smooth.

Pour the custard over the bread mixture & gently toss to coat.
6Bake until slightly puffed & golden, about 25 to 30 minutes. Remove the pudding from the oven & let cool for 5 minutes. Cut into wedges & serve.
Serve warm or at room temperature.

*You can substitute red or green onions for the
*You can substitute fresh diced tomatoes from the
garden in place of cherry/grape tomatoes. Will
taste even better with garden tomatoes.

About Tomato-Basil Bread Pudding