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
About 8 cups of 1-inch sized bread cubes
1 1/2 cups
shredded cheddar cheese
cherry tomatoes or golden cherry tomatoes, sliced in half
4-6 leaves of basil, torn, plus more for garnish
half and half
salt and pepper
In This Recipe
Preheat oven to 350° F.
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.
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.
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.
Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, NYT Cooking and Rachael Ray Every Day Magazine. He loves cookies, cocktails and kindness.