This savory Italian tomato bread pudding will take your taste buds on a Flavor Excursion and satisfy your soul!

I must be in the mood for Italian this week since I started the week with Polenta Jars with Sausage and Mushrooms so here I am making yet another Italian recipe.  Italian is one of my favorite types of cuisines, along with Mexican, and I eat it all the time!  

I used to eat spaghetti for breakfast if that tells you anything.  I think that I fell in love with Italian food at a young age when my parents owned and cooked at an Italian restaurant called Mama Leone’s.  I spent my formative years in the kitchen cleaning squid, making salad dressings, and chopping parsley.  

Small jobs for a small kid.  After a year or two I was allowed to bus tables, deliver food (not the wine), and occasionally wait on a table.  Usually, the tables where I knew the people that were dining.  I learned a lot about food and have many memories from the restaurant.  

A few years ago my mom made all the kids a copy of the original menu along with the precious recipes.  Those recipes were hand written in a composition book when they took over the joint from Tony the Greek.  

Those pages were dotted with spaghetti sauce drops, smeared with finger smudges that were green from chopping fresh parsley, and partially faded.  What a great gift, that I still use today.  I mean who doesn’t want to know how to make 5 gallons of blue cheese dressing?!?!

Italian food, I feel, is in my blood even though my family is English and Bahamian since I have eaten so much of it.  It is my go to food when I need comfort!  I have been playing around with a savory bread pudding recipe and Italian seemed the way to go.

I used canned diced tomatoes since they came prepared with spices and herbs and they contain less water in them.  I just drained out the extra juice.  I also switched out part of the milk with chicken broth to give it a more savory taste.

Make sure you use stale bread as it holds its shape better.  I also found a roasted garlic loaf which only added to the flavor of the bread pudding.  Feel free to use any bread that you like but I would stick with a denser loaf, not sliced sandwich bread.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.

These are some of the tasty ingredients for this bread pudding!

I cooked these in ceramic ramekins but feel free to use a cupcake tin if you don’t have ramekins.  I love tapas so I have quite a few smaller dishes.  If you use a cupcake tin, make sure you adjust your cooking time accordingly.  They could cook much faster.

I garnished these bread puddings with balsamic glaze but it is not necessary.  I like the tang of the vinegar to cut through the richness of the puddings!

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)

Head on over to the Publix Favor Excursion site and download some great coupons and get some great recipes.

What cuisine or recipes will you make when you want to go on a Flavor Excursion?

If you like reading my posts and seeing my recipes, follow me on your favorite social media channel for behind the scenes photos and much, much more: Pinterest, Facebook, Instagram, and Twitter!

This recipe is adapted from here.

©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.