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.
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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!
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?
- 4 tablespoons butter
- 1 large or 2 medium shallots (, minced)
- 1 leek (, white and light green but into small pieces)
- 1 14.5 ounce can Hunt diced tomatoes with oregano and basil (, drained)
- 6 ounces fresh spinach (, rough chopped)
- 1 tablespoon fresh basil (, chopped)
- 1 tablespoon fresh rosemary (, chopped)
- 1 teaspoon salt
- 1 teaspoon pepper
- One-1 pound loaf of sourdough bread ((I used a roasted garlic flavored loaf))
- 2 cups mozzarella cheese (, shredded)
- 1 cup Parmesan cheese (, grated)
- 2 large eggs
- 1 1/2 cups Progresso chicken broth
- 1 1/2 cups heavy cream
- Preheat oven to 400F.
- Cube the bread and set in a large bowl.
- In a medium saucepan, add 3 tablespoons butter and melt.
- Add shallots and leek.
- Cook until soft. Around 5 minutes.
- Add leeks and shallots to bread in large bowl.
- Add spinach, basil, and rosemary to the pan with the last tablespoon of butter.
- Saute for 1 minute to wilt spinach and herbs.
- Add tomatoes and let cook for 1 minute to incorporate flavors.
- Add spinach, herbs, and tomatoes to bread mixture.
- Add 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.
- Whisk eggs in a small bowl.
- In a new, small saucepan, add milk and broth.
- Bring to a boil.
- Remove pan from heat and whisk in eggs slowly.
- Pour cream and egg mixture over the bread mixture and stir to mix.
- Let sit for 15 minutes, stirring occasionally, until cream mixture is absorbed.
- Spoon mixture into buttered ramekins (3/4 cup) or into buttered muffin tins.
- Bake for 30 minutes or until golden brown on top.
- Remove from oven and let sit 15 minutes to cool.
- Pop out bread puddings onto a baking sheet.
- Top with remaining 1/2 cup Parmesan cheese and broil for about 30 seconds to brown.
- Serve warm!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 542Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 146mgSodium: 1338mgCarbohydrates: 39gFiber: 3gSugar: 7gProtein: 21g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
This recipe is adapted from here.
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