Tomato and Basil Savory Bread Pudding
Description
In a departure from sweet bread puddings, this savory version featuring cherry tomatoes, Romano cheese, and fresh basil makes a nice evening meal alongside a glass of wine.
Ingredients
•
8 ounces ciabatta bread, cut into cubes
•
3 tablespoons olive oil
•
1 large shallot, thinly sliced
•
3 cloves garlic, minced
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12 ounces cherry tomatoes, halved
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kosher salt and freshly ground black pepper to taste
•
1 cup packed, chopped fresh basil
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1 1/2 cups freshly grated Romano cheese
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1 cup whole milk
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6 large eggs, at room temperature
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking dish and place bread cubes in the dish.
2
Heat olive oil in a large skillet over medium-high heat. Add shallot and garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until tomatoes have softened slightly, about 2 minutes. Remove from the heat and stir in basil. Pour the entire tomato mixture over the bread. Sprinkle Romano cheese over top, then stir until well combined.
3
Beat milk, eggs, salt, pepper, garlic powder, and onion powder together for custard in a large bowl until smooth. Pour over the bread mixture and gently toss to coat.
4
Bake on the center rack of the preheated oven until slightly puffed and golden, 24 to 30 minutes. Remove from the oven and let cool for 5 minutes. Cut into wedges and serve.