Tomato-Basil Bread Pudding


4 to 6 servings
Butter for greasing the baking dishbutter1
½ (8 ounces) multi-grain loaf, cut into ¾-inch cubesmulti-grain loaf8
⅓ cup olive oilolive oil
1 large or 2 small shallots, thinly slicedshallot(s), large1
2 cloves garlic, mincedgarlic clove2
1 pint cherry or grape tomatoes, halvedcherry tomato(es)1
Kosher salt and freshly ground black pepperkosher salt and freshly ground black pepper1
1 packed cup chopped fresh basilbasil1
1 ½ cups (6ounces) shredded Parmesan cheeseparmesan cheese1 ½
7 large eggs, at room temperatureegg(s)7
1 cup whole milkwhole milk1
1 teaspoon kosher saltkosher salt1
½ teaspoon freshly ground black pepperfreshly ground black pepper½


Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9-by-13-by-2-inch glass baking dish. Add the bread cubes and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly for 1 minute until fragrant. Add the tomatoes and season with salt and pepper. Cook for 2 minutes until slightly soft. Remove the pan from the heat and stir in the basil. Pour thetomato mixture and Parmesan cheese over the bread cubes and combine well.
In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake for 25 to 30 minutes until slightly puffed and golden. Cool for 5 minutes. Cut into wedges and serve.
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