Tomato Bread Pudding
Savor the comforting warmth of Tomato Bread Pudding, a savory twist on a traditional favorite that transforms simple ingredients into a show-stopping dish. This recipe combines rustic cubes of stale ciabatta or baguette with juicy diced tomatoes, garlic, and aromatic herbs like basil and thyme, creating a medley of Mediterranean-inspired flavors. A rich custard base made from eggs, milk, and cream is poured over the bread, soaking it in velvety decadence before being layered with Parmesan and mozzarella for a cheesy, golden crust. Perfect as a hearty breakfast, brunch centerpiece, or cozy dinner side, this dish offers the perfect way to use leftover bread while delivering incredible taste and texture. Make it your go-to recipe for a crowd-pleasing, oven-baked comfort food experience!
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Recipe Information
Ingredients
- 6 cups stale bread (ciabatta or baguette preferred)
- 2 tablespoons olive oil
- 3 large tomatoes, diced
- 3 cloves garlic, minced
- 0.25 cup fresh basil leaves, chopped
- 1 teaspoon fresh thyme leaves
- 4 large eggs
- 2 cups whole milk
- 0.5 cup heavy cream
- 0.33 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil or butter.
Cut the stale bread into 1-inch cubes and place in a large mixing bowl.
In a skillet over medium heat, warm the olive oil. Add the garlic and sauté for 1 minute until fragrant, then add the diced tomatoes, basil, and thyme. Cook for 5-7 minutes, stirring occasionally, until the tomatoes release their juices. Remove from heat and let cool slightly.
In a separate bowl, whisk together the eggs, milk, heavy cream, salt, and pepper until fully combined.
Pour the tomato mixture over the bread cubes, stirring gently to evenly coat the bread. Let this sit for 10 minutes to allow the bread to soak up the juices.
Spread half of the bread mixture into the prepared baking dish. Sprinkle half of the Parmesan and mozzarella cheeses over the layer. Add the remaining bread mixture on top, and sprinkle the rest of the cheeses evenly across the surface.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Remove the tomato bread pudding from the oven and let cool for 5-10 minutes before serving. Garnish with additional chopped basil, if desired.
Nutrition Facts
Calories |
5722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.9 g | 214% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1029 mg | 343% | |
| Sodium | 9842 mg | 428% | |
| Total Carbohydrate | 806.7 g | 293% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 67.7 g | ||
| Protein | 205.5 g | 411% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 2546 mg | 196% | |
| Iron | 53.6 mg | 298% | |
| Potassium | 3960 mg | 84% | |
*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.
