A savory bread pudding/casserole that tastes like pizza! Simple to make and insanely delicious. Versatile for brunch, appetizers, vegetarian main or side item. Serve straight from the pan!
- Vegetable oil or spray, to grease the baking dish
- 10 oz Italian round loaf, cut into 1 inch cubes (300 gm)
- 3 tablespoons olive oil
- 1/2 medium yellow onion (3 1/2 oz / 200 gm), chopped
- 2 cloves garlic, minced or mashed
- 12 oz. red and yellow cherry tomatoes, cut in half (340 gm)
- Kosher salt and coarse ground black pepper
- 2 bunches fresh basil leaves, chopped (1 1/2 oz / 30 gm)
- 1 1/2 cups shredded mozzarella (6 oz. / 175 gm)
- 6 large eggs, room temperature
- 1 cup whole milk or milk of choice (240 gm)
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- Place oven rack in center of oven and preheat to 400 F.
- Use olive oil or cooking spray to coat the bottom and sides of a 9 x 13 x 2 inch glass baking dish.
- Line a cookie sheet with foil and toast the bread cubes in the preheated oven for 10 minutes, until golden. Remove, cool and place in glass baking dish.
- Use a large skillet to heat oil over medium heat. Add onions and garlic and stir for five minutes, until translucent. Add in tomatoes, salt and pepper to taste. Cook two minutes and remove from heat.
- Off the heat, stir in basil. Add tomato mix and cheese to bread cubes and mix gently to combine.
- To make custard, use a large bowl to beat together eggs, milk, salt and pepper, about a minute.
- Pour liquid over bread/tomato mixture and mix gently until bread is coated.
- Turn down oven to 375 F. Bake 25 – 30 minutes, until puffy and golden all over.
- Remove from oven and let cool.
- Can be made ahead and refrigerated. Cut while cold in 8 squares, then cut each square on the diagonal to make wedges />. Reheat at 300 F, covered, until heated through.
- Garnish with extra sliced cherry tomatoes, chopped basil and mozzarella cheese.
Adapted from Tomato Basil Bread Pudding by Giada De Laurentis