Tomato-Basil Bread Pudding

Tomato-Basil Bread Pudding
Makes 8 to 10 servings
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  1. 8 large croissants (about 20 ounces), cubed and toasted
  2. 2 cups shredded mozzarella cheese
  3. 2 cups shredded fontina cheese
  4. 10 plum tomatoes, thinly sliced and seeded
  5. 1 (1-ounce) package fresh basil, thinly sliced
  6. 10 large eggs
  7. 2½ cups whole milk
  8. 1 teaspoon salt
  1. Spray a 3½-quart baking dish with nonstick cooking spray.
  2. In prepared pan, place half of croissant cubes. Sprinkle with half of cheeses, and top with half of tomato slices and basil. Repeat layers with remaining croissants, cheese, tomato, and basil.
  3. In a large bowl, whisk together eggs, milk, and salt until well combined. Slowly pour egg mixture into pan. Gently press down on layers using the back of a wooden spoon until croissants absorb some of egg mixture. Let stand for 1 hour.
  4. Preheat oven to 325°.
  5. Bake for 45 minutes or until golden brown and center is set. Let stand for 10 minutes before serving.
Paula Deen Magazine