Let's Get Fresh: Frugal Foodie Mama Recipe for Caprese Tomato Bread Pudding
By Connect-Bridgeport Staff on August 25, 2019 from Let’s Get Fresh
For the month of August, I am sharing the recipe for this creamy & savory Caprese Tomato Bread Pudding. I spied some gorgeous heirloom cherry tomatoes a couple of weeks ago at the market, & I just knew that I had to use them in a recipe.
You can serve this dish either warm or cold. Feel free to finish it off with a drizzle of good quality olive oil or a balsamic reduction right before serving.
- 1 sourdough bread loaf, cut into 1 inch cubes
- 1 1/2 cups milk
- 1 tsp kosher salt
- 3/4 tsp black pepper
- 6 large eggs
- 1 pint of heirloom cherry tomatoes
- 2 oz of fresh mozzarella, sliced
- 4 tbsp of fresh basil leaves, chopped & divided
- Good quality olive oil or a balsamic reduction for drizzling (optional
- Preheat your oven to 400 degrees. Spray the inside of a 9-inch deep dish pie plate with cooking spray. Set aside.
- In a large mixing bowl, whisk together the milk, salt, pepper, & eggs. Add in the bread cubes, cherry tomatoes, & 2 tbsp of the chopped basil and mix well to coat. Transfer the mixture to the prepared pie plate. Cover tightly with aluminum foil.
- Bake at 400 degrees until the bread pudding is set, about 40-50 minutes. Uncover the bread pudding and top with the mozzarella slices, tucking them around & under the bread cubes & cherry tomatoes. Bake until the cheese is melted & slightly golden brown, about an additional 5-10 minutes.
- Once baked through, allow the bread pudding to cool to warm. Sprinkle the remaining fresh basil over top. Drizzle each slice with olive oil or a balsamic reduction right before serving.