Savory Summertime Tomato Bread Pudding

Photo Credit
Sam Jones/Quinn Brein
The Editors
Makes 8 servings.
Robert Kabakoff, Chicago, Illinois
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Tomatoes in bread pudding you say? Go ahead and try it and you will be thanking us, or rather, you will be thanking Robert Kabakoff for submitting this scrumptious comfort food dish. Savory Summertime Tomato Bread Pudding took home second place in the 2021 Garden Guide Recipe Contest for tomatoes. If you can’t find multicolor cherry tomatoes, you can substitute with classic red cherry tomatoes or any color you have available.

1-3/4 cups chicken broth
1/2 cup heavy cream
2 eggs, beaten
5 cups cubed French bread
3 cups multicolor heirloom cherry tomatoes, cut in half lengthwise
8 ounces fresh mozzarella, diced
1-1/4 cups grated pecorino cheese, divided
1/2 cup rough chopped fresh basil
1 tablespoon kosher salt
2 teaspoons coarsely ground black pepper

In a stainless steel bowl, whisk together chicken broth, heavy cream, and eggs. Add bread cubes, stir to coat all pieces, and allow to rest for 30 minutes.

Preheat oven to 375°F. Coat an 8x8-inch baking dish with nonstick spray.

Fold tomatoes, mozzarella, 1/2 cup of pecorino cheese, basil, salt, and pepper into bread cube mixture. Pour mixture into prepared baking dish and evenly sprinkle with remaining 3/4 cup of pecorino cheese.

Bake for 30 minutes, or until top is golden brown. Cool for 5 to 10 minutes before serving.

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