Tomato-Basil Bread Pudding
Provided by: Taste Editors
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
- Butter, for the baking dish
- 1/2 (8-ounce) multigrain loaf, cut into 1/2-inch cubes
- 1/3 cup olive oil
- 1 large or 2 small shallots, thinly sliced
- 2 garlic cloves, minced
- 1 pint cherry or grape tomatoes, halved
- Kosher salt and freshly ground black pepper
- 1 packed cup chopped fresh basil
- 1 1/2 cups grated Parmesan cheese
- 7 large eggs, at room temperature
- 1 cup whole milk
- 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.