Name: Tomato Basil Savory Bread Pudding
Prep time: 25 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: US
Ingredients: 8 ounces ciabatta bread, cut into 1-inch cubes; 3 tablespoons extra virgin olive oil; 1 large shallot, thinly sliced; 3 cloves garlic, minced; 12 ounces cherry tomatoes, halved; Kosher salt and freshly ground black pepper to taste; 1 cup packed, chopped fresh basil; 1 1/2 cups freshly grated Romano cheese, plus more for topping; 1 cup whole milk; 6 large eggs, at room temperature; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder

A symphony of summer flavors, this savory bread pudding boasts the vibrant sweetness of cherry tomatoes, the aromatic kiss of basil, and the sharp tang of Romano cheese, all cradled in a pillowy cloud of custard-soaked bread. Perfect as a brunch centerpiece, a light lunch, or a delightful accompaniment to your favorite Italian wine.

Follow The Directions

01

Step

5 mins

Preheat oven to 375°F (190°C). Grease a 9x13-inch glass baking dish. Arrange the bread cubes evenly in the prepared dish. (5 minutes)

02

Step

10 mins

Heat olive oil in a large skillet over medium-high heat. Add shallot and garlic and cook, stirring constantly, until fragrant (about 1 minute). Add cherry tomatoes, season with salt and pepper, and cook until the tomatoes have softened slightly, about 2 minutes. Remove from heat and stir in the chopped basil. Pour the tomato mixture evenly over the bread cubes in the baking dish. Sprinkle 1 1/2 cups of Romano cheese over the top, ensuring even distribution. Gently toss to combine. (10 minutes)

03

Step

5 mins

In a large bowl, whisk together the milk, eggs, 1 teaspoon salt, 1/2 teaspoon pepper, garlic powder, and onion powder until smooth and well combined. Pour the custard mixture evenly over the bread mixture in the baking dish. Gently press down on the bread to ensure it's submerged in the custard. (5 minutes)

04

Step

30 mins

Bake on the center rack of the preheated oven until the pudding is slightly puffed, golden brown, and set, about 24 to 30 minutes. A knife inserted into the center should come out mostly clean. (30 minutes)

05

Step

5 mins

Remove from the oven and let cool for at least 5 minutes before slicing and serving. Garnish with extra Romano cheese and fresh basil leaves, if desired. (5 minutes)

For best results, use day-old ciabatta bread. This will help it absorb the custard without becoming soggy.
Feel free to experiment with other cheeses, such as Parmesan or Asiago, or add other vegetables, like sun-dried tomatoes or spinach.
The bread pudding can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add about 10 minutes to the baking time if baking from cold.