Basil and Tomato Bread Pudding


Basil and Tomato Bread Pudding


1 Tbsp olive oil

4 cloves garlic, minced

10 oz box of cherry or grape tomatoes, sliced in half

Large handful basil, ½ to 1 cup, roughly chopped

8 slices whole grain bread, crusts removed and cut into cubed

1½ cups grated Parmesan cheese (cheddar or gruyere would be very good too)

6 eggs

1½ cups whole milk or half & half (or a mixture of both)

1½ tsp salt (extra to salt tomatoes)

½ tsp pepper

Optional: 2 or 3 drops of hot sauce


Preheat oven to 375 degrees.

Spray a 9 x 13 casserole (or 2 quart size) with cooking spray.

In a large skillet, heat olive oil over medium high heat.

Add garlic and sauté one minute.

Add tomatoes and sauté until softened, about three more minutes.

Remove from heat and stir in basil and salt to taste. (½ tsp)

Put bread cubes in prepared casserole, top with tomato mixture and cheese, stirring to combine.

In a large mixing bowl combine eggs and milk beating thoroughly.

Stir in salt, pepper and hot sauce (optional).

Pour egg mixture over tomatoes and bread making sure all bread cubes are coated with some of the egg mixture.

Bake 25 minutes. Allow to cool slightly before serving.


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