Tomato Basil Bread Pudding Recipe

Tomato basil bread pudding will be one the favorite puddings of your family once they try it. You can make this with tomatoes when in season or else use the cherry variety; of course the taste will vary.

Tomato Basil bread pudding is a delicious and easy to make dish that is perfect for any occasion. The bread pudding is made with tomatoes, basil, and bread, and is baked in the oven until the bread is nice and crispy. The tomato basil bread pudding can be served as a side dish or an entree, and can be enjoyed with a variety of different toppings, such as cheese, sour cream, or salsa.

Whether you are looking for a quick and easy dish to make for your family or you are wanting to impress your guests at your next party, this recipe is sure to please everyone.

Ingredients

Serves:4

• 1 butter for greasing the baking dish
• 8 oz loaf of multi-grain bread cut into ¾ inch cubes
• 3 tbsp olive oil
• 1 large or 2 small shallots that are sliced thinly
• 2 cloves of garlic minced
• 12 oz cherry or grape tomato halved
• 1 kosher salt
• 1 cup fresh basil leaves chopped
• 1 ½ cup Parmesan cheese, shredded (6 ounces)
• 6 large eggs
• 1 cup whole milk
• 1 tsp kosher salt
• ½ tsp black pepper, freshly ground
• 1 black pepper freshly ground

Directions

Prep time:10 minutes
Cooking time:30 minutes
Ready:40 minutes

1.Filling: Place an oven rack at the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 x 13 by 2-inch glass baking dish. Add the bread cubes and leave it aside
2.Take a large skillet and heat the oil over medium-high heat. To this add shallots and garlic. Cook and stir constantly until fragrant for about 1 minute. Add the tomatoes and season with salt and pepper to taste. Cook this until it turns soft for about 2 minutes. Remove the pan and toss in the basil. Pour the tomato mix and Parmesan cheese over the bread cubes and mix well
3.Custard: Take a large bowl and beat the eggs, salt, milk and pepper until smooth. Pour the custard over the bread mix and gently toss to coat. Bake until it is slightly puffed and crispy and this will take about 25 to 30 minutes. Remove the pudding from the oven and allow it to cool for about 5 minutes. Cut into wedges and serve