Savory Caprese Bread Pudding
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.
- 1 1 lb loaf of 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 (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.
Calories: 509kcalCarbohydrates: 37gProtein: 18gFat: 32gSaturated Fat: 17gCholesterol: 189mgSodium: 738mgPotassium: 461mgFiber: 3gSugar: 24gVitamin A: 1060IUVitamin C: 8mgCalcium: 241mgIron: 2mg