Ingredients
Filling:
Butter, for greasing the baking dish
1 loaf french bread, cut into 3/4-inch cubes
3 tablespoons olive oil
diced onion, cooked, 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 and mozz. mixed
Custard:
6 large eggs, at room temperature
1.5 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Filling: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13 baking dish. Add the bread cubes and set aside. Sprinkle halved diced tomatoes and chopped basil over the bread cubes.
In a large skillet, heat the oil over medium-high heat. Add the onions and garlic. Cook, stirring constantly until soft.
Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Add onion mixture. Mix in half the cheese. Pour the custard evenly over the bread mixture, sprinkle with remaining cheese and chill overnight. Bake until slightly puffed and golden, about 45 minutes. Remove the pudding from the oven and let cool for 5 minutes.
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/tomato-basil-bread-pudding-recipe.html?oc=linkback
Filling:
Butter, for greasing the baking dish
1 loaf french bread, cut into 3/4-inch cubes
3 tablespoons olive oil
diced onion, cooked, 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 and mozz. mixed
Custard:
6 large eggs, at room temperature
1.5 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Filling: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13 baking dish. Add the bread cubes and set aside. Sprinkle halved diced tomatoes and chopped basil over the bread cubes.
In a large skillet, heat the oil over medium-high heat. Add the onions and garlic. Cook, stirring constantly until soft.
Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Add onion mixture. Mix in half the cheese. Pour the custard evenly over the bread mixture, sprinkle with remaining cheese and chill overnight. Bake until slightly puffed and golden, about 45 minutes. Remove the pudding from the oven and let cool for 5 minutes.
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/tomato-basil-bread-pudding-recipe.html?oc=linkback
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