Name: Tomato &amp; Cheddar Bread Pudding
Prep time: 15 min
Cook time: 45 min
Yield: Serves 6-8
Cuisine: American
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

Photo by Ty Mecham

Test Kitchen-Approved

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

Prep time 15 minutes
Cook time 45 minutes
Serves 6-8

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

In This Recipe

Tools

Set a Timer

Directions

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.

Tags:

See Reviews

See what other Food52ers are saying.

Valerie Gutchen Arnade
Gene Day
Stacie
food52fan

Review

Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, Food Network Kitchen and Rachael Ray Every Day Magazine. He loves cookies, cocktails and kindness.

Popular on Food52

8 Reviews

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. 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 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. 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 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 September 19, 2018

Any recs for type of bread? Dense and artisanal or generic white? Toasted, stale or fresh?

Sarah L. September 20, 2018

I used a sourdough loaf. When making it I thought about how do I like my grilled cheese.

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.

We're Here for You

Bake

Tomato & Cheddar Bread Pudding