Tomato-Basil Bread Pudding
You can serve this as an appetizer, a side dish, or for breakfast.
·butter, for greasing baking dish
8 ozbread, cut into 3/4-inch cubes. (depending on the bread, it's almost 1/2 a loaf - i prefer ciabatta).
3 Tbspolive oil
1 large(or 2 small) shallots, thinly sliced
3 clovegarlic, minced
12 ozcherry or grape tomatoes, halved
·kosher salt & black pepper to taste
1 cpacked, chopped fresh basil leaves
1 1/2 cparmesan or romano cheese, freshly grated
1 cwhole milk
6 largeeggs, at room temperature
1 tspkosher salt
1/2 tspfreshly ground black pepper
1/2 tspgarlic powder or granulated garlic
1/2 tsponion powder or granulated onion
How to Make Tomato-Basil Bread Pudding
- Put 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.
- 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.
- Remove the pan from the heat & stir in the basil. Pour the tomato mixture & the cheese over the bread cubes & combine well.
- 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.
*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.