Tomato-Basil Bread Pudding

By Gail Poll

Giada. Reminiscent of Union Square Cafe Parmigiano Bread Pudding.

Ingredients

• Butter, for the baking dish
• 1/2 (8-ounce) multigrain loaf, cut into 1/2-inch cubes
• 1/3 cup olive oil
• 1 large or 2 small shallots, thinly sliced
• 2 garlic cloves, minced
• 1 pint cherry or grape tomatoes, halved
• Kosher salt and freshly ground black pepper
• 1 packed cup chopped fresh basil
• 1 1/2 cups grated Parmesan cheese
• 7 large eggs, at room temperature
• 1 cup whole milk

Details

Preparation time 10mins
Cooking time 45mins
Adapted from therecipeclub.net

Preparation

Step 1

Place an oven rack in the center of the oven. Preheat the oven to 375°F.

Butter a 9 x 13 x 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, for 1 minute until fragrant. Add the tomatoes, 1 teaspoon salt, and
¼ teaspoon pepper. Cook for 2 minutes, until slightly soft. Remove the pan from the heat
and stir in the basil.

Pour the tomato mixture over the bread cubes, add the Parmesan, and combine well.

In a large bowl, beat the eggs, milk, 1 teaspoon salt, and ½ teaspoon pepper until
smooth. Pour the custard over the bread mixture and gently toss to coat.

Bake for 25 to 30 minutes, until slightly puffed and golden. Cool for 5 minutes. Cut into
wedges and serve.