Savory Tomato Basil Bread Pudding

This is an amazing concept for brunch and a piece uncommon. This scrumptious savory bread pudding is loaded with tomatoes and sparkling basil. an ideal spring brunch!

I typically do my planting in the world Day. This 12 months, I planted my common herbs and thinking about planting a few tomatoes again. I stay in an condo, so I don’t have a lawn. i have planters throughout my balcony even though. twelve months, my tomatoes took so nicely that I began giving them away. We typically swim in pesto too, from all the clean basil.


  • 1 1/2 French Baguette
  • 4 eggs room temperature
  • 3 Tbsp melted butter
  • 3 cups of Silk Unsweetened Almond Milk
  • 2 medium tomatoes
  • 7-8 medium basil leaves
  • salt and freshly cracked pepper
  • Mozzarella cheese for topping

  1. Cut up your bread into 1/2-inch cubes and lay them out to get stale. you could leave them out for a day or, if you are in a hurry, pop them in a oven,preheated to four hundred, for 5-7 mins.
  2. Grease the ramekins (or the casserole dish) and preheat the oven to 350.
  3. Divide bread chunks amongst five 10-ouncesramekins, filling them all of the way up (or you can use a 9x13 casserole dish).
  4. upload finely chopped tomatoes and mix them with bread. Sprinkle with a touch bit of salt.
  5. In a medium bowl, whisk together eggs, melted butter, Silk Almond milk, minced basil leaves, salt and pepper. Whisk until flippantly mixed.
  6. Divide the egg mixture a number of the ramekins, filling them up three/four of the manner (or pour it into the casserole dish so it almost covers the bread).
  7. Sprinkle with some cheese and area the ramekins on a thin cookie baking sheet, within the oven. Ramekins: bake for 40-forty five minutes. Casserole dish : bake for 30-35 mins. Press at the center and you may be capable of feel if it is company or too squshy. Bread pudding may even upward thrust and start coming faraway from the sides.

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