Italian Tomato Bread Casserole
Transform your dinner table into a Tuscan-inspired feast with this Italian Tomato Bread Casserole, a rustic dish brimming with Mediterranean flavors. Perfect for using up day-old crusty bread like ciabatta or baguette, this recipe combines golden-toasted bread cubes with juicy, sautéed tomatoes, fragrant garlic, and a hint of oregano. The hearty mixture is infused with vegetable broth for a burst of flavor and topped with a luscious duo of melty mozzarella and nutty Parmesan cheeses. Fresh basil adds a vibrant, herby finish to every bite. Quick to prepare and ready in under an hour, this casserole is a comforting, cheesy delight that pairs beautifully with a crisp side salad or a glass of red wine. Ideal for family dinners or casual gatherings, this dish is the ultimate combination of simplicity and bold Italian flavors!
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Recipe Information
Ingredients
- 12 oz crusty bread (e.g., ciabatta or baguette)
- 4 cups ripe tomatoes (preferably Roma or cherry tomatoes)
- 4 tbsp olive oil
- 3 garlic cloves, minced
- 0.5 cup fresh basil leaves, chopped
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup vegetable broth
Instructions
Preheat your oven to 375°F (190°C).
Cut the crusty bread into bite-sized cubes and spread them out on a baking sheet. Drizzle 2 tablespoons of olive oil over the bread and toss to coat. Toast the cubes in the oven for 8–10 minutes, or until lightly golden and crisp. Remove from the oven and set aside.
In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the chopped tomatoes, salt, black pepper, dried oregano, and red pepper flakes (if using). Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
In a large mixing bowl, combine the toasted bread cubes, tomato mixture, and vegetable broth. Toss gently to ensure the bread soaks up the flavors but remains mostly intact.
Grease a 9x13-inch casserole dish. Pour the bread and tomato mixture into the dish and spread it out evenly.
Sprinkle the chopped basil evenly over the bread mixture, followed by the grated Parmesan cheese and shredded mozzarella cheese.
Place the casserole in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbling with golden spots.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with additional fresh basil, if desired.
Nutrition Facts
Calories |
2386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 6892 mg | 300% | |
| Total Carbohydrate | 241.5 g | 88% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 34.2 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2085 mg | 160% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3276 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
