Savory Bread Pudding with Tomatoes and Herbs
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound stale bread, sliced about ½ inch thick (see note below)
- 1large garlic clove, cut in half, green shoots removed
- 2ounces Gruyère cheese, grated (½ cup)
- 1ounce Parmesan cheese, grated (¼ cup)
- 1pound firm, ripe tomatoes, sliced
- Salt and freshly ground pepper
- 2teaspoons fresh thyme leaves
- 2teaspoons chopped fresh rosemary
- 4large eggs
- ½teaspoon salt
- 2cups low-fat milk
Nutritional analysis per serving (6 servings)
269 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 17 grams protein; 575 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350ºF. Oil or butter a 2-quart baking dish or gratin. If the bread is soft, toast it lightly and rub all the slices, front and back, with the cut clove of garlic. If it’s stale, just rub with garlic Mince what garlic remains. Combine the two cheeses in a small bowl.
- Step 2
Layer half of the bread slices in the baking dish. Top with half the tomato slices. Sprinkle the tomato slices with salt, pepper, and half the thyme, rosemary, and remaining garlic. Top with half the cheese. Repeat the layers.
- Step 3
Beat together the eggs and milk. Add ½ teaspoon salt and a few twists of the pepper mill, and pour over the bread and tomato layers. Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.
- If your bread is too hard to slice, dip it in the milk for about half a minute, then you’ll be able to slice it or cut it.
Private Notes
Comments
There is no reason not to triple the garlic. Mince it and mix with the herbs and cheese.
This recipe is easy and delicious, thank you! Because tomatoes are not in season, I spread pesto on the bread and added shallot and mushrooms sautéed in butter and seasoned with salt and pepper. Otherwise, followed recipe to a T. Do think when tomatoes are at full bloom, the recipe as written will let the simple flavours shine—true Italian magic, at it’s best. Thank you! This one is a keeper!
This was really nice. I added fresh scallions, flat parsley and liberally sprinkled Green Goddess spice mix onto the tomatoes in lieu of thyme and rosemary (quarantine substitution). I added minced onion to the egg mixture, and sprinkled paprika and a little red pepper for some kick. The gruyere cheese really made the dish. Nice brunch dish.
I made this with old challah so the bread was pretty dense. I cooked it according to directions except had to use a loaf pan. It generally came out well but there was a lot of liquid in the bottom, basically water. The internal temp got to 194º so I know it was thoroughly cooked. The tomatoes were a bit juicy but not ridiculously so. Any ideas?
Made this for Xmas brunch in 2022. Very good as written. Dried the bread in the oven until crisp but not browned.
Used diced tomatoes for chili — worked just fine. Combo of cheddar and parmesan, plus some Boursin dotted throughout. Absolutely delicious, and easy as pie. Or pudding.
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