tomato-basil bread pudding

Name: Tomato-Basil Bread Pudding
Prep time: 15 min
Cook time: 35 min
Yield: 10
Cuisine: Italian
Ingredients: - butter, for greasing baking dish; ## FILLING; 8 ounce(s) bread, cut into 3/4-inch cubes. (depending on the bread, it's almost 1/2 a loaf - i prefer ciabatta).; 3 tablespoon(s) olive oil; 1 large (or 2 small) shallots, thinly sliced; 3 clove(s) garlic, minced; 12 ounce(s) cherry or grape tomatoes, halved; - kosher salt & black pepper to taste; 1 cup(s) packed, chopped fresh basil leaves; 1 1/2 cup(s) parmesan or romano cheese, freshly grated; ## CUSTARD; 1 cup(s) whole milk; 6 large eggs, at room temperature; 1 teaspoon(s) kosher salt; 1/2 teaspoon(s) freshly ground black pepper; 1/2 teaspoon(s) garlic powder or granulated garlic; 1/2 teaspoon(s) onion powder or granulated onion

(2 RATINGS)

74 Pinches 2 Photos

Jim Frigyes

Waynesburg, OH

Updated on Mar 7, 2015

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.

Rate

prep time 15 Min

cook time 35 Min

method Bake

yield 10 serving(s)

Ingredients

- butter, for greasing baking dish
FILLING
8 ounces bread, cut into 3/4-inch cubes. (depending on the bread, it's almost 1/2 a loaf - i prefer ciabatta).
3 tablespoons olive oil
1 large (or 2 small) shallots, thinly sliced
3 cloves garlic, minced
12 ounces cherry or grape tomatoes, halved
- kosher salt & black pepper to taste
1 cup packed, chopped fresh basil leaves
1 1/2 cups parmesan or romano cheese, freshly grated
CUSTARD
1 cup whole milk
6 large eggs, at room temperature
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder or granulated garlic
1/2 teaspoon onion powder or granulated onion

How To Make tomato-basil bread pudding

Step 1

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

Step 2

FILLING: Butter a 9x13x2-inch glass baking dish. Add the bread cubes & set aside.
Step 3

In 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.
Step 4

Remove the pan from the heat & stir in the basil. Pour the tomato mixture & the cheese over the bread cubes & combine well.
Step 5

CUSTARD: 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.
Step 6

Bake 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.
Step 7

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