Real Recipes From Real Home Cooks ®

tomato-basil bread pudding

★★★★★ 2
a recipe by
Jim Frigyes
Waynesburg, OH

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
serves 10
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For tomato-basil bread pudding

  • 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 lg
    (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 lg
    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

  • 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.