Tomato-Basil Bread Pudding

By Larry

Ingredients

• Filling:
• Butter, for greasing baking dish
• 1/2 (8 oz) multi-grain loaf, cut into 3/4 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
• 1 1/2 cup (6 oz) shredded Parmasan
• Custard:
• 6 large eggs @ room temp
• 1 cup whole milk
• 1 tsp kosher salt
• 1/2 tsp black pepper

Preparation

Step 1

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, about 2 minutes. Remove the pay 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.