Introduction
Have you ever found yourself staring at a forgotten loaf of bread, wondering how to transform it into something truly extraordinary? Or perhaps you’re seeking a dish that effortlessly bridges the gap between comfort food and gourmet delight? If so, then prepare to have your culinary world rocked by this incredible Tomato Basil Bread Pudding. This isn’t your grandma’s sweet, custardy concoction; instead, we’re diving into a savory sensation that’s bursting with vibrant flavors, perfect for brunch, a light dinner, or even an impressive side dish. We’ll show you how to take simple ingredients and elevate them into a dish that’s both rustic and refined, challenging the notion that bread pudding is exclusively a dessert.
For years, many have associated bread pudding solely with sweet variations, often involving cinnamon, raisins, and a luscious custard. And while those are certainly delicious, we’re here to champion its savory side. Imagine perfectly toasted bread soaking up a rich, herbaceous custard, infused with the sweet tang of ripe tomatoes and the aromatic perfume of fresh basil. It’s a symphony of textures and tastes that will surprise and delight your palate. This recipe for Tomato Basil Bread Pudding is designed to be incredibly approachable, even for novice cooks, yet delivers a sophisticated flavor profile that will impress even the most seasoned foodies. Forget complicated techniques; we’re focusing on fresh, high-quality ingredients and straightforward steps to create a show-stopping dish. This isn’t just a recipe; it’s an invitation to rediscover a classic in a whole new, savory light.
Why You’ll Love This Tomato Basil Bread Pudding
This isn’t just another recipe; it’s an experience waiting to happen. Our Tomato Basil Bread Pudding stands out for several compelling reasons:
- Unexpectedly Delicious: It breaks away from the traditional sweet Bread Pudding, offering a savory twist that will surprise and delight your taste buds.
- Versatile: Perfect for a weekend brunch, a light lunch, or even an elegant side dish. It’s also a fantastic way to use up day-old bread.
- Easy to Make: Despite its gourmet appeal, the steps are straightforward and suitable for cooks of all skill levels.
- Family-Friendly: Even picky eaters will be drawn in by the comforting combination of bread, cheese, tomatoes, and basil.
- Customizable: Easily adapt to suit dietary needs or ingredient availability. Want to explore other savory options? Consider a delicious Savory Bread Pudding with different herbs and cheeses.
- Ingredient Spotlight: Fresh, ripe ingredients truly shine here, making every bite a celebration of seasonal flavors.
Ingredients for Tomato Basil Bread Pudding
To create this delectable Tomato Basil Bread Pudding, you’ll need a few simple, high-quality ingredients:
- 8 cups day-old crusty bread, cut into 1-inch cubes (sourdough or ciabatta work wonderfully)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, halved (or 2-3 medium tomatoes, diced)
- 1/2 cup fresh basil leaves, roughly chopped, plus more for garnish
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 4 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of red pepper flakes (optional, for a subtle kick)
Substitutions:
- Bread: While crusty bread is ideal for the best texture, you can also use brioche for a slightly richer pudding or even cubed leftover baguette. For a twist, consider making Sourdough Bread Pudding or Brioche Bread Pudding in a sweet version.
- Cheese: Gruyère, fontina, or a sharp cheddar can be excellent alternatives or additions to the Parmesan and mozzarella.
- Vegetables: Feel free to add other finely diced vegetables like zucchini or bell peppers for extra flavor and nutrition.
- Herbs: While basil is key, oregano or parsley can complement the flavors.
How to Make Tomato Basil Bread Pudding
Step-by-Step Instructions
Creating this savory Tomato Basil Bread Pudding is a straightforward process, even for beginners. Follow these detailed steps for a perfect result every time:
- Prepare the Bread: Start by preheating your oven to 375°F (190°C). Arrange the cubed day-old bread on a large baking sheet. Toast the bread in the preheated oven for 10-15 minutes, or until lightly golden and crisp. This step is crucial for preventing a soggy bread pudding and giving it a delightful texture. Once toasted, remove and let cool slightly.
- Sauté Aromatics and Tomatoes: While the bread is toasting, heat the olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring gently, until they begin to soften and burst slightly, releasing their juices. Season lightly with a pinch of salt and pepper.
- Combine Ingredients: In a large mixing bowl, combine the toasted bread cubes, the sautéed onion and tomato mixture, fresh chopped basil, grated Parmesan cheese, and shredded mozzarella cheese. Toss gently to ensure everything is evenly distributed.
- Prepare the Custard: In a separate medium bowl, whisk together the large eggs, whole milk, heavy cream, salt, black pepper, and optional red pepper flakes. Whisk until the mixture is smooth and well combined. This is the liquid gold that will transform your bread into a luscious pudding. For those who love a classic, this custard base is similar to what you’d find in a Custard Bread Pudding Recipe.
- Assemble the Pudding: Pour the prepared custard evenly over the bread mixture in the large bowl. Gently press the bread down to ensure all pieces are submerged in the custard. Let the mixture sit for at least 30 minutes at room temperature, or ideally for 1-2 hours in the refrigerator. This allows the bread to fully absorb the custard, leading to a moist and flavorful pudding.
- Bake: Transfer the soaked bread pudding mixture into a 9×13 inch baking dish that has been lightly greased. You can optionally sprinkle a little extra Parmesan or mozzarella on top for a delightful crust. Bake for 45-55 minutes, or until the pudding is puffed up, golden brown on top, and a knife inserted into the center comes out mostly clean (a little moistness is fine).
- Rest and Serve: Once baked, remove the Tomato Basil Bread Pudding from the oven and let it rest for 10-15 minutes before serving. This allows it to set up properly and makes for easier slicing. Garnish with a few fresh basil leaves before serving.
Pro Tips & Variations
Elevate your Tomato Basil Bread Pudding with these expert tips and creative twists:
- Don’t Skip the Toasting: Toasted bread is key! It provides structure and prevents the pudding from becoming mushy. If you’re short on time, you can also use store-bought croutons, though cutting your own day-old bread offers superior texture.
- Soak Time Matters: The longer the bread soaks in the custard, the more flavor it absorbs, resulting in a richer, more uniform texture. Plan ahead for best results.
- Quality Ingredients: Since there are relatively few ingredients, the quality truly shines. Use ripe, flavorful tomatoes and fresh basil for the best possible taste.
- Even Distribution: Ensure the bread, tomatoes, and cheese are evenly distributed throughout the dish, so every bite is packed with flavor.
- Check for Doneness: A simple knife test will confirm doneness. If it comes out clean, your pudding is ready. If it’s still very wet, give it a few more minutes.
Variations:
- Spicy Kick: Add an extra pinch of red pepper flakes to the custard or finely chop a jalapeño and sauté it with the onions for a bold, spicy flavor.
- Vegetable Boost: Incorporate other finely diced vegetables like spinach (wilt it first), bell peppers, or even a handful of sautéed mushrooms.
- Meat Lover’s Version: Cook some crumbled sausage or crispy bacon and mix it in with the bread and vegetables for a heartier dish.
- Vegan Option: Use a plant-based bread, unsweetened non-dairy milk (like almond or soy), dairy-free cream, and a flax egg substitute (1 tbsp ground flaxseed + 3 tbsp water per egg) along with vegan cheese.
- Gluten-Free: Simply use a good quality gluten-free bread. Ensure it’s sturdy enough to hold its shape after soaking.
- Herb Twist: Experiment with other fresh herbs like oregano, thyme, or chives. For a different savory profile, you could even make a different Southern Bread Pudding variation with herbs and spices.
- Cheese Blends: Get creative with your cheese! Try adding some smoked gouda, crumbled feta, or goat cheese for different flavor dimensions.
Serving Suggestions
This versatile Tomato Basil Bread Pudding can be enjoyed in many ways:
- Brunch Star: Serve alongside a fresh green salad with a light vinaigrette, or with a side of crispy bacon or sausage for a hearty brunch.
- Light Lunch: Perfect on its own with a simple side salad.
- Elegant Side Dish: It pairs beautifully with roasted chicken, grilled fish, or pork tenderloin. The savory richness complements many main courses.
- Soup Partner: A slice of this bread pudding is an excellent accompaniment to a bowl of creamy tomato soup or a hearty minestrone.
- Garlic Bread Alternative: Offer it as a sophisticated alternative to traditional garlic bread with your Italian-inspired meals.
Storage & Reheating
- Storage: Leftover Tomato Basil Bread Pudding can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, wrap individual portions tightly in plastic wrap and then in foil, or place in freezer-safe containers. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating:
- Oven: The best way to reheat is in the oven. Place individual slices or the entire dish in an oven-safe dish, cover loosely with foil, and bake at 300°F (150°C) for 15-20 minutes, or until heated through. Remove foil for the last few minutes if you want to crisp up the top.
- Microwave: For a quicker option, individual slices can be reheated in the microwave, though the texture might be slightly softer. Heat in 30-second intervals until warmed through.
FAQ about Tomato Basil Bread Pudding
Q1: Can I use fresh bread instead of day-old bread?
A1: While day-old bread is ideal because it’s slightly dried out and absorbs the custard better without getting soggy, you can use fresh bread. If you do, make sure to cut it into cubes and toast it thoroughly in the oven for a bit longer until it’s quite dry and slightly crisp. This mimics the texture of day-old bread.
Q2: What kind of bread is best for this recipe?
A2: Crusty, sturdy breads like sourdough, ciabatta, or even a good quality French baguette work wonderfully. They hold their shape and texture well after soaking and baking. You could also experiment with Brioche Bread Pudding if you want a richer, slightly sweeter base, although it would shift the savory profile slightly.
Q3: Can I prepare this bread pudding ahead of time?
A3: Absolutely! This recipe is perfect for make-ahead. You can assemble the entire dish, pour the custard over, and let it soak in the refrigerator for up to 24 hours before baking. Just make sure to cover it tightly with plastic wrap. This also allows the flavors to truly meld.
Q4: Is this recipe good for using up garden tomatoes and basil?
A4: Yes, this Tomato Basil Bread Pudding is an excellent way to utilize an abundance of fresh garden tomatoes and basil! The vibrant, fresh flavors are truly showcased in this dish. If you have extra ripe tomatoes, you might also enjoy making a sweet Tomato Basil Bread Pudding with a hint of sugar for a different twist.
Q5: Can I make this a sweet bread pudding instead?
A5: While this recipe is designed to be savory, the concept of bread pudding is incredibly versatile. For a sweet version, you would omit the onion, garlic, tomatoes, and savory herbs/cheese. Instead, focus on a sweetened custard with cinnamon, vanilla, maybe some dried fruits, and serve it with a caramel or Bread Pudding With Bourbon Sauce. You could also explore recipes like Banana Cake Recipe, Moist Banana Bread, or even Healthy Banana Bread for a sweet treat. For a truly unique sweet bread pudding, consider a Croissant Bread Pudding.
Final Thoughts on Tomato Basil Bread Pudding
There you have it – a comprehensive guide to creating a truly spectacular Tomato Basil Bread Pudding. This dish is more than just a recipe; it’s an invitation to experience familiar ingredients in a completely new and exciting way. It beautifully demonstrates how a little creativity can transform simple pantry staples into something truly remarkable, proving that bread pudding isn’t just for dessert. The rich, savory custard, the bursts of sweet tomato, and the aromatic perfume of fresh basil come together in a comforting yet sophisticated symphony of flavors that will leave everyone asking for more.
We hope you’ll give this recipe a try and fall in love with the savory side of bread pudding. It’s perfect for those busy weeknights when you need something satisfying, yet special, or for impressing guests at your next brunch gathering. Don’t forget that this recipe is incredibly adaptable feel free to play with different cheeses, add vegetables like zucchini, or even incorporate some crispy bacon. The possibilities are endless! And if you’re ever left with an abundance of ripe bananas, remember you can always turn them into a delicious Homemade Banana Bread, Best Banana Bread, or even Super Moist Banana Bread. For those really Ripe Banana Recipes or Banana Recipes Overripe, consider Zucchini Banana Bread.
We’d love to hear about your experience! Did you make any exciting variations? What did your family and friends think? Share your culinary adventures in the comments below. And if you enjoyed this recipe, be sure to save it to your Pinterest board for future reference! Don’t forget to subscribe to our newsletter for more inventive recipes and cooking tips delivered straight to your inbox. Happy cooking!
Tomato Basil Bread Pudding
Equipment
- Large Baking Sheet
- Large skillet,
- large mixing bowl,
- Medium Mixing Bowl
- 9×13-inch baking dish,
- – Whisk
Ingredients
- 8 cups day-old crusty bread cut into 1-inch cubes; sourdough or ciabatta recommended
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 pint cherry tomatoes halved (or 2-3 medium tomatoes, diced)
- 0.5 cups fresh basil leaves roughly chopped, plus more for garnish
- 0.5 cups Parmesan cheese grated
- 0.5 cups mozzarella cheese shredded
- 4 large eggs
- 2 cups whole milk
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- pinch red pepper flakes optional, for a subtle kick
Instructions
- Preheat oven to 375°F (190°C). Arrange cubed day-old bread on a baking sheet and toast for 10-15 minutes until lightly golden and crisp. Remove and let cool.
- Heat olive oil in a large skillet over medium heat. Cook chopped onion until soft and translucent, 5-7 minutes. Add minced garlic, cook 1 minute until fragrant.
- Add halved cherry tomatoes to skillet. Cook 5-7 minutes, stirring gently, until tomatoes soften and start to burst. Season lightly with salt and pepper.
- In a large bowl, combine toasted bread cubes, sautéed onion and tomato mixture, chopped basil, Parmesan, and mozzarella. Toss gently to distribute.
- In a medium bowl, whisk together eggs, whole milk, heavy cream, salt, black pepper, and optional red pepper flakes until smooth.
- Pour custard over the bread mixture, gently pressing bread so it is submerged. Let sit for at least 30 minutes at room temperature or 1-2 hours refrigerated.
- Transfer mixture to a lightly greased 9×13 inch baking dish. Optionally sprinkle extra cheese on top. Bake for 45-55 minutes until puffed, golden brown and knife inserted comes out mostly clean.
- Remove from oven, let rest 10-15 minutes. Garnish with fresh basil before serving.
