Caprese Bread Pudding is a savory brunch casserole made with tomatoes, basil, and mozzarella. It has a custard-like interior with a crunchy top. Fans of caprese salad will love this dish!
I love gathering people for brunch. It’s laid back. No one is expecting a perfectly plated affair. And it’s a great excuse to have a midday cocktail on a weekend.
Caprese Bread Pudding is an easy recipe that is perfect for a weekend brunch.
Bread pudding is usually served for dessert. Chocolate, rum raisin, pumpkin—it gets doctored up and sweetened in a variety of ways. I love the texture, which is soft and gooey on the inside and lightly crisp on the outside.
This bread pudding, however, takes a savory turn. It’s made with a loaf of Italian bread, eggs, milk, grape tomatoes, fresh basil, and shredded mozzarella.
The result is a treat for fans of the caprese salad—a custard-like interior with gooey cheese and a crunchy top, with tons of flavor from the tomatoes and basil.
And it’s so easy to make! It can be made the night before, or right before you want to bake it. This recipe serves 6–8 guests, though you could easily double it for a crowd.
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Here’s what you’ll need to make Caprese Bread Pudding:
- a one-pound loaf of Italian bread
- 3 cups of milk (whole, 2%, or skim)
- 8 eggs
- salt and pepper
- a pint of grape tomatoes
- shredded mozzarella
- fresh basil (some is for the casserole, some goes on top)
How to make caprese bread pudding
First, use a serrated knife to cut the Italian bread into 1-inch cubes. Then, cut the grape tomatoes in half lengthwise (you can use cherry tomatoes here, too).
Next, whisk together the milk, eggs, salt, and pepper. Add the cubed bread, tomatoes, mozzarella, and half the basil. Pour the mixture into a 13×9 inch baking dish.
Press down gently on the bread with your hands to ensure that the bread is coated with the egg mixture.
Place the casserole dish in the refrigerator for at least 30 minutes, or up to overnight. When you’re ready to serve it, bake it for 40–45 minutes at 375°F. The bread pudding will be golden on the edges.
Top it with the remaining basil, and serve immediately.
How to chiffonade basil
To get those pretty strands of basil on top, stack several large basil leaves on top of each other. Then, roll them into a cigar shape, and thinly slice them with a knife.
The result is a gorgeous, confetti-like garnish!
Side dish ideas
I served the Caprese Bread Pudding as part of an Italian brunch with my friend Kelley of Haviland Events.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Savory Caprese Bread Pudding
- 1 lb loaf Italian bread
- 3 cups milk
- 8 eggs
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 1 pint grape tomatoes
- 1½ cups shredded mozzarella
- ¼ cup fresh basil, in a chiffonade, divided
- Using a serrated knife, cut the bread into 1 inch cubes. Using the same serrated knife, cut the tomatoes in half.
- Grease a 2 quart baking dish.
- Whisk milk, eggs, salt, and pepper together in a large bowl.
- Add the cubed bread, tomatoes, mozzarella, and half the basil. Toss gently to combine.
- Pour the mixture in a 2 quart baking dish (13×9 inch) and refrigerate for at least 30 minutes, or up to overnight.
- Preheat the oven to 375°F.
- Bake for 40–45 minutes, or until the top is golden brown. Top with the remaining basil and serve.