Tomato And Basil Savory Bread Pudding Recipes

TOMATO-BASIL BREAD PUDDING

Steps:

• 1. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
• 2. FILLING: Butter a 9x13x2-inch glass baking dish. Add the bread cubes & set aside.
• 3. In a large skillet, heat the olive oil over medium-high heat. Add the shallots & garlic - cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes & season w/salt & pepper to taste. Cook until slightly soft, about 2 minutes.
• 4. Remove the pan from the heat & stir in the basil. Pour the tomato mixture & the cheese over the bread cubes & combine well.
• 5. CUSTARD: In a large bowl, beat the eggs, sat, pepper, garlic powder, onion powder, & milk together until smooth. Pour the custard over the bread mixture & gently toss to coat.
• 6. Bake until slightly puffed & golden, about 25 to 30 minutes. Remove the pudding from the oven & let cool for 5 minutes. Cut into wedges & serve. Serve warm or at room temperature.
• 7. Notes: *You can substitute red or green onions for the shallots. *You can substitute fresh diced tomatoes from the garden in place of cherry/grape tomatoes. Will taste even better with garden tomatoes.

TOMATO AND BASIL SAVORY BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking dish and place bread cubes in the dish.
• 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 tomatoes and season with salt and pepper. Cook until tomatoes have softened slightly, about 2 minutes. Remove from the heat and stir in basil. Pour the entire tomato mixture over the bread. Sprinkle Romano cheese over top, then stir until well combined.
• Beat milk, eggs, salt, pepper, garlic powder, and onion powder together for custard in a large bowl until smooth. Pour over the bread mixture and gently toss to coat.
• Bake on the center rack of the preheated oven until slightly puffed and golden, 24 to 30 minutes. Remove from the oven and let cool for 5 minutes. Cut into wedges and serve.

TOMATO-BASIL BREAD PUDDING

Steps:

• Filling: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 13 by 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 until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper, to taste. Cook until slightly soft, about 2 minutes. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread cubes and combine well.
• Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding from the oven and let cool for 5 minutes. Cut into wedges and serve.

SAVORY GOAT CHEESE AND TOMATO BREAD PUDDING

Steps:

• Grease the bottom of a 13 by 9 by 2-inch baking dish or other shallow 3-quart baking pan.
• Butter each bread slice on one side. Stack the bread, 6 at a time, and cut on the diagonal into triangles. Place half of the bread pieces, buttered sides down, in the bottom of the prepared dish. Scatter the goat or feta cheese over the bread in one layer. Scatter the cherry tomatoes over the cheese. Top with the remaining buttered bread pieces, buttered sides up.
• In a bowl with a whisk, beat eggs, milk and pesto until well-blended. Pour over the bread and cheese mixture in the dish. Tamp down the top pieces of bread lightly with the back of a fork so that they soak up some liquid. Sprinkle the top with the grated cheese. Cover the dish tightly with foil and refrigerate overnight.
• To serve, remove the dish from the refrigerator and place it in a cold oven; turn the oven on to 350 degrees. Bake for 35 minutes with the foil on; remove foil and continue to bake until pudding is puffed and golden brown on top, 25 to 30 more minutes.

SAVORY TOMATO PUDDING

Steps:

• Coarsely chop the tomatoes. Place them in a food processor and pulse until they are chopped fine. Or chop them fine by hand.
• Stir in the garlic, olive oil and basil. Season with salt and pepper.
• Cut the bread into slices about 1/2-inch thick. You should have about 18 slices.
• Place 3 to 4 of the bread slices in the bottom of a 6-cup mixing bowl, trimming them if necessary so they completely cover the bottom of the bowl. Spoon about a quarter of the tomato mixture over the bread, enough to cover it. Make another layer of the bread, another of tomato, another bread, another of tomato and finish with a layer of the bread. Except for the bread in the bottom of the bowl, the other layers do not have to fit tightly.
• Cover the bowl with plastic wrap, then set a dish that will fit inside the rim of the bowl directly on the wrap. Weight this dish with a heavy can of food, a rock or other heavy object and place this assembly in the refrigerator for at least 12 hours. Put the bowl on a plate to catch any liquid that may spill over.
• To serve, remove the weight, the plate and wrap. Run a flexible knife or spatula around the pudding inside the bowl to loosen it. Unmold the pudding onto a serving dish that has enough of a rim to catch any juices. Garnish the pudding with sprigs of basil and serve in wedges.