Ingredients
Filling:
- Butter, for greasing the baking dish
- 1/2 (8 ounces) multi-grain loaf, cut into 3/4-inch cubes
- 3 tablespoons olive oil
- 1 large or 2 small shallots, thinly sliced
- 2 cloves garlic, minced
- 12 ounces cherry or grape tomatoes, halved
- Kosher salt and freshly ground black pepper
- 1 packed cup chopped fresh basil leaves
- 1 1/2 cups (6 ounces) shredded Parmesan
Custard:
- 6 large eggs, at room temperature
- 1 cup whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
Filling: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 13 by 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 until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper, to taste. Cook until slightly soft, about 2 minutes. Remove the pan 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.
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By ewesue@bellsout...
Summerfield, NC
on January 24, 2012
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Very good! Found the basil a bit heavy but still very tasty. It was even better the next day! I plan to try this again--maybe using parsley this time in place of the basil.
By WhitBlair
TX
on January 13, 2012
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Really good! I was afraid that the bread would be soggy but if you cook it the full 30 minutes it is perfectly crispy. I halved the recipe and baked in a 8x8 dish. Perfect amount for just me & my husband! Neither me or him like bread puddings or custards but we were a huge fan of this one!
By Ms. M.P.
Walnut Creek, CA
on January 04, 2012
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Delicious! I was wondering what to do with the stack of whole grain bread ends that I had in my freezer, then I came upon this recipe. I doubled the recipe except for the oil, used campari tomatoes and was wowed! Even the kids loved it! Who would have imagined that the additional crust, since I used only loaf ends, gives this dish a fabulous texture and a slightly crunchy top?
This recipe is a winner!
Read all 45 reviews