Giada De Laurentiis Tomato Basil Bread Pudding
- Number of Servings: 8
Ingredients
IngredientsFilling:1/2 (8 ounces) multi-grain loaf, cut into 3/4-inch cubes3 tablespoons olive oil1 large or 2 small shallots, thinly sliced2 cloves garlic, minced12 ounces cherry or grape tomatoes, halvedKosher salt and freshly ground black pepper1 packed cup chopped fresh basil leaves1 1/2 cups (6 ounces) shredded ParmesanCustard:6 large eggs, at room temperature1 cup whole milk1 teaspoon kosher salt1/2 teaspoon freshly ground black pepperRead more at: https://www.foodnetwork.com/recipes/giada-de-laurentiis/tomato-basil-bread-pudding-recipe.html?oc=linkback
Filling: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a 9 by 13 by 2-inch glass baking dish. Add the bread cubes and set aside.
In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper, to taste. Cook until slightly soft, about 2 minutes. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread cubes and combine well.
Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding from the oven and let cool for 5 minutes. Cut into wedges and serve.
Read more at: https://www.foodnetwork.com/recipes/giada-de-laurentiis/tomato-basil-bread-pudding-recipe.html?oc=linkback
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user LKISINSATIABLE.
In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper, to taste. Cook until slightly soft, about 2 minutes. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread cubes and combine well.
Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding from the oven and let cool for 5 minutes. Cut into wedges and serve.
Read more at: https://www.foodnetwork.com/recipes/giada-de-laurentiis/tomato-basil-bread-pudding-recipe.html?oc=linkback
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user LKISINSATIABLE.
Nutritional Info Amount Per Serving
- Calories: 265.9
- Total Fat: 13.2 g
- Cholesterol: 155.5 mg
- Sodium: 522.0 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 2.6 g
- Protein: 16.5 g
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