This delicious savory bread pudding is loaded with tomatoes and fresh basil. A perfect spring brunch!
Course Brunch, lunch
Keyword basil, bread pudding, tomato
Servings 510-oz ramekins or 9x13 casserole dish
1 1/2French Baguette
3cupsof Silk Unsweetened Almond Milk
7-8medium 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.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.