Tomato Basil Bread Pudding
Ingredients
Butter, for the baking dish
8 ounce loaf of bread, cut into 1⁄2-inch cubes
1⁄2 cup olive oil
1 large shallot, thinly sliced
2 cloves garlic, minced
1 pint cherry or grape tomatoes, halved
Kosher salt and freshly ground black pepper
1 cup fresh basil, chopped
1 1⁄2 cups Parmesan cheese, grated
7 large eggs
1 cup whole milk
Instructions
1. Heat the oven to 375*F.
2. Butter a 9 by 12-inch glass baking dish. Add the bread cubes and set aside.
3. In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly, 1 minute until fragrant. Add the tomatoes, 1 teaspoon salt, and 1⁄4 teaspoon pepper. Cook 2 minutes, until slightly soft. Remove the pan from the heat and stir in the basil.
4. Pour the tomato mixture over the bread cubes, add Parmesan, and combine well.
5. In a large bowl, beat the eggs, milk, 1 teaspoon salt, and 1⁄2 teaspoon pepper until smooth. Pour the custard over the bread mixture and gently toss to coat.
6. Bake 25 to 30 minutes, until slightly puffed and golden. Cool 5 minutes. Cut into wedges and serve.
Comments
This recipe is from Weeknights with Giada. I picked it because I had a bunch of leftover little tomatoes that I thought this would use up nicely. This was a very tasty dish, a nice and savory strata type of thing. The basil was lovely and all the flavors worked very well together. Yet again, Giada delivers.
Shown here with Mom’s Chicken.
Weeknights with Giada