This savory bread pudding is a real treat for caprese salad fans! It has a custard-like interior with gooey cheese and a crunchy top, with tons of flavor from the tomatoes and basil.
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 (13x9 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.
Notes
To chiffonade the basil, stack several large basil leaves on top of each other. Then, roll them into a cigar shape, and thinly slice them with a knife.