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Tomato-Basil Bread Pudding

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Tomato-Basil Bread Pudding

Tomato-Basil Bread Pudding
Amy Neunsinger
Provided by:
total prep
Recipe courtesy of Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner by Giada De Laurentiis, 2012. Published by Clarkson Potter/Publishers, a division of Random House, Inc



  • Place an oven rack in the center of the oven. Preheat the oven to 375°F.
  • Butter a 9 x 13 x 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, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook for 2 minutes, until slightly soft. Remove the pan from the heat and stir in the basil.
  • Pour the tomato mixture over the bread cubes, add the Parmesan, and combine well. In a large bowl, beat the eggs, milk, 1 teaspoon salt, and 1/2 teaspoon pepper 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.