-
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
Continue After Advertisement
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
-
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.
See what other Food52ers are saying.