Weekend Cooking: Giada’s Tomato Basil Bread Pudding

Weekend Cooking, Cooking books, food books

This post is part of fellow book blogger, Beth Fish Reads‘, weekly meme (a “community” blog post, for all those non-bloggers out there) called Weekend Cooking. 

We had friends from our old apartment building in NYC come stay with us last weekend with their 3 year old son. My husband was making steaks and I knew I wanted to make my pan roasted brussel sprouts with honey and chili flakes, but what to serve as a starch? I always have trouble with the starch because I usually just cook a protein and veggie for dinner (starch makes me gain weight faster than any other food group!), but I try to serve one when we have guests. Your average rice or potatoes get so boring, so I was looking for something a little more unique.

Giada’s Tomato Basil Bread Pudding was perfect! It was warm and comforting, but had a nice zip from the quickly roasted tomatoes and wilted basil. And, we were having so much fun with our friends that I forgot to take a picture of it…forgive me!

Tomato Basil Bread Pudding
Courtesy of Food Network’s Giada De Laurentiis: Link to recipe on Foodnetwork.com

Filling Ingredients:
Butter, for greasing the baking dish
1/2 (8 ounces) multi-grain loaf, cut into 3/4-inch cubes
3 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
2 cloves garlic, minced
12 ounces cherry or grape tomatoes, halved
Kosher salt and freshly ground black pepper
1 packed cup chopped fresh basil leaves
1 1/2 cups (6 ounces) shredded Parmesan

Custard Ingredients:
6 large eggs, at room temperature
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Filling: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Add the bread cubes and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper, to taste. Cook until slightly soft, about 2 minutes. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread cubes and combine well.

Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding from the oven and let cool for 5 minutes. Cut into wedges and serve.

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  1. Beth F wrote:

    I am a sucker for bread pudding — sweet or savory. What I really love about this one is that it calls for cherry or grape tomatoes, which are generally good even in the winter, unlike most grocery-store tomatoes.

    Posted 2.8.14 Reply
    • admin wrote:

      Absolutely! And the quick pan roast makes the tomatoes taste great even if they’re not perfectly ripe.

      Posted 2.8.14 Reply
  2. I made this once and it was very tasty; I’m not sure why I haven’t made it again.

    Posted 2.8.14 Reply
  3. jama wrote:

    Definitely must try this. Sounds like a nice change from the same old, same old. Thanks!

    Posted 2.8.14 Reply
  4. Sarah, how nice to find your blog through Weekend Cooking – a fave link up of mine – I haven’t had a savoury bread pudding so you post was very interesting. Cheers

    Posted 2.8.14 Reply
    • admin wrote:

      Thank you so much! I am a sucker for bread pudding and I’m loving the savory ones lately – another good one is sweet corn bread pudding! Thanks for stopping by!

      Posted 2.8.14 Reply
  5. I love bread pudding. Savory ones are so nice for a change of pace at dinner time.

    Posted 2.8.14 Reply
  6. I love bread pudding — in part because it adds protein to the starch and tends to work better in my diet than straight up bread. This one sounds delicious!

    Posted 2.8.14 Reply
  7. Vicki wrote:

    I’ve not tried many bread puddings, but the ingredients in this recipe have me intrigued!

    Posted 2.8.14 Reply
  8. This sounds good Sarah. Glad u shared it.

    Posted 2.8.14 Reply
  9. I haven’t seen anything like this but it sounds delicious! I’ve saved the recipe to try it!

    Posted 2.9.14 Reply
  10. betti wrote:

    I love bread pudding but I’ve never made a savory one. Sounds interesting.

    Posted 2.9.14 Reply
  11. Intriguing! I love this sounds so fresh yet savory.

    Posted 2.9.14 Reply
  12. Great, that’s tonight’s dinner sorted. I would happily make a meal out of this, and with a bumper crop of tomatoes on my hands at the moment, and some good sourdough bread leftover from the weekend, this sounds perfect.

    Posted 2.9.14 Reply
  13. olduvai wrote:

    I’ve never had a savoury bread pudding before but this sounds delicious!

    Posted 2.9.14 Reply

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