Tomato-Basil Bread Pudding

Serving Size: 4
Prep Time:
Total Time:


  • butter, for the baking dish
  • 7 large egg, at room temperature
  • 1 grated parmesan cheese
  • 1 cup chopped fresh basil
  • kosher salt and freshly ground black pepper
  • 1 Pint cherry or grape tomatoes, halved
  • 2 garlic cloves, minced
  • 1 large or 2 small shallots, thinly sliced
  • 0.33 cup olive oil
  • 0.5 (8-ounce) multi-grain loaf, cut into 1/2-inch cubes
  • 1 cup whole milk


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 1/4 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 1/2 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.


Recipe courtesy of Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner by Giada De Laurentiis, 2012. Published by Clarkson Potter/Publishers, a division of Random House, Inc