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Savory Caprese Bread Pudding

Kate Shungu
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.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Course Brunch
Cuisine Italian
Servings 8 servings
Calories 509 kcal


  • 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
  • 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
Keyword bread pudding
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