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
- 1 1/2 French Baguette
- 4 eggs room temperature
- 3 Tbsp melted butter
- 3 cups Unsweetened Almond Milk
- 2 medium tomatoes
- 7-8 medium basil leaves
- salt and freshly cracked pepper
- Mozzarella cheese for topping
- 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.