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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Tomato Basil Bread Pudding Recipe

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This recipe for Tomato Basil Bread Pudding is from Donnalee's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 large croissants, cubed, toasted and divided
2 cups shredded mozzarella cheese, divided
2 cups shredded fontina cheese, divided
10 plum tomatoes, thinly sliced and divided
1 1 oz. package fresh basil, thinly sliced and divided
10 large eggs
2 1/2 c. whole milk
1 t. salt
Directions:
Directions:
Spray a 3 1/2 qt. baking dish with cooking spray.

Place half of cubed croissants evenly in bottom of baking dish. Sprinkle with half of cheeses. Arrange half of tomato slices over shredded cheeses. Top with half of basil. Repeat procedure with remaining cubed croissants, cheeses, tomato slices and basil.

In a large bowl, whisk eggs until blended. Add milk and salt, whisking until combined. Slowly pour egg mixture into baking dish over croissant layers. Press down pudding using the back of a wooden spoon until croissants absorb some of milk mixture. Let stand 1 hour.

Preheat oven to 325º.

Bake for 45 minutes or until center is set and bread pudding is golden brown. Let stand for 10 minutes before serving.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Beautifully made by Liz for Easter Brunch 2011

 

 

 

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