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Easy Creamy Tomato Basil Bread Pudding Recipe

Tomato Basil Bread Pudding

This savory Tomato Basil Bread Pudding offers a delightful twist on traditional sweet bread puddings, combining crusty bread with ripe tomatoes, fresh basil, and a rich cheese custard for a versatile dish perfect for brunch, lunch, or an elegant side.
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Prep Time 15 minutes
Cook Time 50 minutes
Soaking Time 1 hour
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Brunch, Lunch, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large Baking Sheet
  • Large skillet,
  • large mixing bowl,
  • Medium Mixing Bowl
  • 9x13-inch baking dish,
  • - Whisk

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. In a large bowl, combine toasted bread cubes, sautéed onion and tomato mixture, chopped basil, Parmesan, and mozzarella. Toss gently to distribute.
  5. In a medium bowl, whisk together eggs, whole milk, heavy cream, salt, black pepper, and optional red pepper flakes until smooth.
  6. 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.
  7. Transfer mixture to a lightly greased 9x13 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.
  8. Remove from oven, let rest 10-15 minutes. Garnish with fresh basil before serving.

Nutrition

Calories: 320kcalCarbohydrates: 30gProtein: 15gFat: 18gSaturated Fat: 8gCholesterol: 180mgSodium: 720mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 40mgCalcium: 350mgIron: 2.5mg

Notes

This savory Bread Pudding breaks from traditional sweet versions, perfect for experimenting with other herbs, cheeses, and add-ins like vegetables or meats for new flavor profiles.
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