Bake

Tomato & Cheddar Bread Pudding

by:
August  1, 2018
4
25 Ratings
Tomato & Cheddar Bread Pudding
Photo by Ty Mecham
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 6-8
Author Notes

This cheesy, tomato packed bread pudding tastes like a grilled cheese and tomato soup casserole. Feel free to add whatever herbs you'd like and swap out the cheddar for your favorite kind of cheese. —Grant Melton

What You'll Need
Ingredients
  • 4 tablespoons unsalted butter
  • About 8 cups of 1-inch sized bread cubes
  • 1 1/2 cups shredded cheddar cheese
  • 1 pint cherry tomatoes or golden cherry tomatoes, sliced in half
  • 1 teaspoon thyme, chopped
  • 2 tablespoons chives, chopped
  • 4-6 leaves of basil, torn, plus more for garnish
  • 5 eggs
  • 2 cups half and half
  • 1 teaspoon salt and pepper
  • 1/2 teaspoon pepper
Directions
  1. Preheat oven to 350° F.
  2. Using a pastry brush, grease a 2 1/2 quart-sized casserole dish with some butter. You will likely only use about a tablespoons of it here. Set the rest aside.
  3. In a big bowl, whisk together the eggs, half and half, salt, pepper and the remaining melted butter. Whisk well to combine. Add the bread cubes, cheese, halved tomatoes and all the herbs. Using two big spoons, or your hands, toss the mixture to moisten all of the bread cubes but being careful not to break the bread too much. Dump the mixture into the baking dish and spread it out evenly.
  4. Place the dish into the oven for 45 minutes. Remove from oven and allow to cool slightly before serving. Garnish the top with some torn basil and serve warm.
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  • Jane Kauer
    Jane Kauer
  • whym
    whym
  • Valerie Gutchen Arnade
    Valerie Gutchen Arnade
  • Gene Day
    Gene Day

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13 Reviews

Jane K.
Jane K. September 16, 2022
This was very good. Because my roof garden made a lot of tomatoes this week I doubled tomatoes and the recipe could take more! I also bumped up herbs by 50% again, fearing blandness. Good call. Also decreased by 30% the cheddar as that is what I had, and cut half & half with some water, because again, what was there.
 
Lynn
Lynn August 27, 2022
Fabulous, Satisfying, and Easy! Instead of half and half, I used light sour cream (which I always have in the fridge as it keeps so much longer than half and half or cream…and I think it actually improves flavor and texture in almost all savory or sweet recipes calling for cream). I used my surplus of garden roma tomatoes cut into sizes aprox equal to halved cherry tomatoes. I slightly increased the amount of (sharp) cheddar. I used whatever fresh herbs that my garden provided which happened to be chives, sage, rosemary and basil. We all loved this recipe as a yummy easy, satisfying vegetarian summer meal. Will be making this again and again!
 
Justaguycooking31
Justaguycooking31 April 22, 2022
Okay I'm a guy so I had to make the recipe the first time to the letter! But the second time I made it I absolutely had to add sausage and I use sausage link and the patties cut into bite size pieces and I couldn't believe how wonderful it turned out! You really have to try this recipe and play around with it it is really nice! Whoever thought of this was brilliant!!
 
whym
whym February 1, 2022
This is so delicious! The description "grilled cheese and tomato soup casserole" completely nails it. I like craggly, crispy edges, so I actually cooked this in my waffle maker. They came out golden-brown with a slightly chewy center-- highly recommend! I'm sure it's a non-issue if you make this as a casserole, but if I were to waffle them again, I'd cook the tomatoes separately and serve them as a compote on top.
 
Stacie
Stacie December 29, 2019
I wanted to use up some Campari tomatoes and La Brea roasted garlic bread when I found this recipe. I used whole milk, as that is all I had. I chiffonade the basil and added it to the milk/egg mixture. Not sure why, but the bake time went longer. No worries though, the bread pudding came out fabulous. My husband loved it. This recipe is a keeper. Happy I stumbled onto it.
 
Valerie G.
Valerie G. November 20, 2018
This sounds amazing. I'd love to try this with gruyere. Or what about other kinds of cheese? Any thoughts on using whole milk to make it a bit less rich instead of half and half?
 
food52fan
food52fan October 7, 2018
This recipe had me at "grilled cheese and tomato soup" and it did not disappoint! It is a delicious dish and was a huge hit! I made it specifically for my vegetarian kiddo who also is on a gluten free trial, but the carnivores in the family devoured it as well. Made it as written and found baguettes that checked all the boxes in the freezer section at Publix (Against the Grain Gourmet in case anyone needs a gluten free, vegetarian friendly bread). Glad I found a hearty bread that could soak up all the goodness without falling apart! Will definitely make this again!
 
Gene D.
Gene D. September 28, 2018
I made this a bit more literal, and put half a can of tomato soup in with the cream/milk mixture. I regret nothing.
 
Christine
Christine September 20, 2018
This was quick, easy prep for a comforting weeknight dinner on a drizzly grey night. Loved it. Will make it again!
 
Maureen
Maureen September 19, 2018
Any recs for type of bread? Dense and artisanal or generic white? Toasted, stale or fresh?
 
Sarah L.
Sarah L. September 20, 2018
I used a sourdough loaf. When making it I thought about how do I like my grilled cheese.
 
Justaguycooking31
Justaguycooking31 April 22, 2022
Seriously, Use Seattle sourdough! It just makes it so tasty! Personal opinion mind you but I don't think you'll regret it.
 
Sarah L.
Sarah L. September 19, 2018
I made this for a ladies' brunch at my church.
I do admit to a slight tweak of the recipe. I like my grilled cheese sandwiches to have pesto on them so I toasted about a third of my bread cubes on the stovetop with olive oil, basil and garlic.
The ladies loved it and I had what leftovers I had in my lunch the next day. Yum.. can't wait for a potluck to do again.