Tomato-Basil Bread Pudding

2
Jim Frigyes

By
@Jfrigyes

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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
10
Prep:
15 Min
Cook:
35 Min
Method:
Bake

Ingredients

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  • ·
    butter, for greasing baking dish
  • FILLING

  • 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
  • CUSTARD

  • 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 or granulated onion

How to Make Tomato-Basil Bread Pudding

Step-by-Step

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

    Butter a 9x13x2-inch glass baking dish. Add the bread cubes & set aside.
  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.
  4. Remove the pan from the heat & stir in the basil. Pour the tomato mixture & the cheese over the bread cubes & combine well.
  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.
  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.
  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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About Tomato-Basil Bread Pudding





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