TOMATO-BASIL BREAD PUDDING

Tomato-Basil Bread Pudding image

Provided by Jim Frigyes

Time 50m

Number Of Ingredients 17

butter, for greasing baking dish
FILLING
8 oz bread, cut into 3/4-inch cubes. (depending on the bread, it's almost 1/2 a loaf - i prefer ciabatta).
3 Tbsp olive oil
1 large (or 2 small) shallots, thinly sliced
3 clove garlic, minced
12 oz cherry or grape tomatoes, halved
kosher salt & black pepper to taste
1 c packed, chopped fresh basil leaves
1 1/2 c parmesan or romano cheese, freshly grated
CUSTARD
1 c whole milk
6 large eggs, at room temperature
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder or granulated garlic
1/2 tsp onion powder or granulated onion

Steps:

1. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
2. FILLING: Butter a 9x13x2-inch glass baking dish. Add the bread cubes & set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the shallots & garlic - cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes & season w/salt & pepper to taste. Cook until slightly soft, about 2 minutes.
4. Remove the pan from the heat & stir in the basil. Pour the tomato mixture & the cheese over the bread cubes & combine well.
5. CUSTARD: In a large bowl, beat the eggs, sat, pepper, garlic powder, onion powder, & milk together until smooth. Pour the custard over the bread mixture & gently toss to coat.
6. Bake until slightly puffed & golden, about 25 to 30 minutes. Remove the pudding from the oven & let cool for 5 minutes. Cut into wedges & serve. Serve warm or at room temperature.
7. Notes: *You can substitute red or green onions for the shallots. *You can substitute fresh diced tomatoes from the garden in place of cherry/grape tomatoes. Will taste even better with garden tomatoes.