Tomato-Basil Bread Pudding

Tomato-Basil Bread Pudding

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Filling:

  • Butter, for greasing baking dish

  • ½

    (8 oz) multi-grain loaf, cut into ¾ inch cubes

  • 3

    tbsp olive oil

  • 1

    large or 2 small shallots, thinly sliced

  • 2

    cloves garlic, minced

  • 12

    oz cherry or grape tomatoes, halved

  • Kosher salt and ground black pepper

  • 1

    cup chopped fresh basil leaves, packed

  • cup (6 oz) shredded Parmasan

  • Custard:

  • 6

    large eggs @ room temp

  • 1

    cup whole milk

  • 1

    tsp kosher salt

  • ½

    tsp black pepper

Directions

Filling: Put an oven rack in the center of the oven. Preheat oven to 375 F. Butter a 9 by 13 inch glass baking dish. Add bread cubes and set aside. In a large skillet, heat the oil over medium-high heat. Add shallotss and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add tomatoess and season with salt and pepper, to taste. Cook until slightly soft,