TOMATO-BASIL BREAD PUDDING

TOMATO-BASIL BREAD PUDDING image

Yield 4-6 servings

Number Of Ingredients 15

For filling:
Butter for greasing the baking dish
1/2 (8 ounces) multi-grain loaf, cut into 3/4-inch cubes
1/3 cup olive oil
1 large or 2 small shallots, thinly sliced
2 cloves garlic, minced
1 pint cherry or grape tomatoes, halved
Kosher salt and freshly ground black pepper
1 packed cup chopped fresh basil
1 1/2 cups (6ounces) shredded Parmesan cheese
For custard:
7 large eggs, at room temperature
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

For the filling: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9-by-13-by-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 and season with salt and pepper. Cook for 2 minutes until slightly soft. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread cubes and combine well. For the custard: In a large bowl, beat the eggs, milk, salt and pepper together 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.

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