The Best Savory Bread Pudding

Studded with sweet cherry tomatoes, fragrant basil, toasted Italian bread and mozzarella cheese, this savory bread pudding tastes just like pizza!

Make it part of your next brunch, light dinner or BREAK FAST for High Holidays. It’s easy to make, requires no fancy mixer or ingredients and can be made with any white or whole grain loaf bread- even a gluten free loaf! Let’s bake!

Get set up first! Read through the recipe. Then read it again.  Then gather all your ingredients. Chop and set aside vegetables. Measure and set aside milk, eggs and spices. This is what the French call

“Mise En Place” or

Everything in it’s place.

Getting organized before you start will make you a more successful and confident cook. And the food will turn out better too!
You’ll need a 9×13 inch pan and cooking spray.

Cube the bread. You actually want to use dry (old) bread so it will soak up more of the milk and egg mixture. If your bread is fresh, cube and toast it in the oven at 400 F for about ten minutes.

Use the natural ridges of the onion to guide you as you chop.  Cut the onion in half, then slice down along the ridges of the onion as seen in the photo. Then make 4 lateral cuts from the top to the bottom of the onion to form a kind of grid. Then slice down every half inch or so to create little cubes. Don’t worry; it doesn’t have to be perfect!

Roll a stack of basil leaves and thinly slice the roll to create ribbons.

Set chopped vegetables next to the stove so you have everything you need when you start cooking.

Sauté onion and garlic together for about ten minutes, then add  tomatoes for just a few minutes. (You don’t want the tomatoes to get too soft before they go in the oven.) Remove from heat and toss with basil.
Toss the bread cubes with  sautéed vegetables and cheese right in the pan. Then pour the milk and egg mixture on top of the bread and toss gently again. Bake for thirty minutes and you’re done!

The best part of this easy recipe? Make it ahead of time, let cool, cover and refrigerate up to three days. Cut it while cold for easier slicing. It reheats beautifully. Top with more mozzarella before reheating, if desired and serve straight out of the pan.

Dig in to The Best Savory Bread Pudding, a fresh and deliciously different vegetarian main or side to add to your next brunch, dinner or break fast. And check out the nutritional information below!

Print

The Best Savory Bread Pudding

• Author: Dana Gerard
• Prep Time: 25 mins
• Cook Time: 30 mins
• Total Time: 55 mins
• Yield: 16 1x
• Category: Main, Side Dish or Appetizer
• Cuisine: Italian

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!

Ingredients

• Filling
• 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)
• Custard
• 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

Instructions

1. Place oven rack in center of oven and preheat to 400 F.
2. Use olive oil or cooking spray to coat the bottom and sides of a 9 x 13 x 2 inch glass baking dish.
3. 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.
4. 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.
5. Off the heat, stir in basil. Add tomato mix and cheese to bread cubes and mix gently to combine.
6. To make custard, use a large bowl to beat together eggs, milk, salt and pepper, about a minute.
7. Pour liquid over bread/tomato mixture and mix gently until bread is coated.
8. Turn down oven to 375 F. Bake 25 – 30 minutes, until puffy and golden all over.
9. Remove from oven and let cool.
10. 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.
11. Garnish with extra sliced cherry tomatoes, chopped basil and mozzarella cheese.

Notes

Adapted from Tomato Basil Bread Pudding by Giada De Laurentis

Lighten this recipe by replacing full fat cheese and milk with skim or lower fat dairy and replace some of the egg yolks with whites.

Nutritional information from caloriecount.com