This is an awesome idea for brunch and a bit unusual. This delicious savory bread pudding is loaded with tomatoes and fresh basil. A perfect spring brunch!
How did you guys spend Earth Day? Did you do anything special?
I usually do my planting on Earth Day. This year, I planted my usual herbs and thinking about planting some tomatoes again. I live in an apartment, so I don’t have a garden. I have planters all over my balcony though. One year, my tomatoes took so well that I started giving them away. We usually swim in pesto too, from all the fresh basil.
Some day, when we finally get a house, I will have a garden. I dream about it every day. I already have plans for a greenhouse. My grandfather built greenhouses himself, so I will make one just like him. Yeap, I have garden daydreams.
Meanwhile, I have my basil plant spreading like a weed and I found some amazing looking (and smelling) tomatoes on a vine at Whole Foods. I wanted to make something with them immediately.
Even though this dish has “me” written all over it (fresh veggies, almond milk and it’s savory), hubby loved it too. He was a bit hesitant because he’s never heard of savory bread pudding and he was thrown off that I used Silk Almond milk in it. But he really liked it…that’s my good boy!
I know that many people drink Silk products due to lactose intolerance or other issues, but I just like it. As I mentioned earlier, I first tried Silk when I was looking for milk alternatives for my son. Even though, he doesn’t have any problems anymore and drinks skim milk, I kept on getting Silk Almond milk and Silk Coconut milk for myself. You really don’t have to have any medial needs to enjoy Silk!
Savory Tomato Basil Bread Pudding #LoveMySilk
Ingredients
- 1 1/2 French Baguette
- 4 eggs room temperature
- 3 Tbsp melted butter
- 3 cups of Silk Unsweetened Almond Milk
- 2 medium tomatoes
- 7-8 medium basil leaves
- salt and freshly cracked pepper
- Mozzarella cheese for topping
Instructions
- Cut up your bread into 1/2-inch cubes and lay them out to get stale. You can leave them out for a day or, if you are in a hurry, pop them in a oven,preheated to 400, for 5-7 minutes.
- Grease the ramekins (or the casserole dish) and preheat the oven to 350.
- Divide bread chunks among 5 10-oz ramekins, filling them all the way up (or you can use a 9x13 casserole dish).
- Add finely chopped tomatoes and mix them with bread. Sprinkle with a little bit of salt.
- In a medium bowl, whisk together eggs, melted butter, Silk Almond milk, minced basil leaves, salt and pepper. Whisk until evenly combined.
- Divide the egg mixture among the ramekins, filling them up 3/4 of the way (or pour it into the casserole dish so it almost covers the bread).
- Sprinkle with some cheese and place the ramekins on a thin cookie baking sheet, in the oven. Ramekins: bake for 40-45 minutes. Casserole dish : bake for 30-35 minutes. Press on the center and you will be able to feel if it is firm or too squshy. Bread pudding will also rise and start coming away from the sides.
Notes
