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<blockquote data-quote="moreluck" data-source="post: 816574" data-attributes="member: 1246">Tomato-Basil Bread PuddingRecipe courtesy Giada De LaurentiisFilling:<ul>
<li data-xf-list-type="ul">Butter, for greasing the baking dish</li>
<li data-xf-list-type="ul">1/2 (8 ounces) multi-grain loaf, cut into 3/4-inch cubes</li>
</ul>&nbsp; &nbsp; &nbsp; &nbsp; 3 tablespoons olive oil1 large or 2 small shallots, thinly sliced2 cloves garlic, minced12 ounces cherry or grape tomatoes, halvedKosher salt and freshly ground black pepper1 packed cup chopped fresh basil leaves1 1/2 cups (6 ounces) shredded ParmesanCustard:<ul>
<li data-xf-list-type="ul">6 large eggs, at room temperature</li>
<li data-xf-list-type="ul">1 cup whole milk</li>
<li data-xf-list-type="ul">1 teaspoon kosher salt</li>
<li data-xf-list-type="ul">1/2 teaspoon freshly ground black pepper</li>
</ul>DirectionsFilling: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees friend. Butter a 9 by 13 by 2-inch glass baking dish. Add the bread cubes and set aside.In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper, to taste. Cook until slightly soft, about 2 minutes. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread cubes and combine well.Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding from the oven and let cool for 5 minutes. Cut into wedges and serve.</blockquote>

[QUOTE="moreluck, post: 816574, member: 1246"] Tomato-Basil Bread Pudding Recipe courtesy Giada De Laurentiis Filling: [LIST] [*]Butter, for greasing the baking dish [*]1/2 (8 ounces) multi-grain loaf, cut into 3/4-inch cubes [/LIST] 3 tablespoons olive oil 1 large or 2 small shallots, thinly sliced 2 cloves garlic, minced 12 ounces cherry or grape tomatoes, halved Kosher salt and freshly ground black pepper 1 packed cup chopped fresh basil leaves 1 1/2 cups (6 ounces) shredded Parmesan Custard: [LIST] [*]6 large eggs, at room temperature [*]1 cup whole milk [*]1 teaspoon kosher salt [*]1/2 teaspoon freshly ground black pepper [/LIST] Directions Filling: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees friend. Butter a 9 by 13 by 2-inch glass baking dish. Add the bread cubes and set aside. In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper, to taste. Cook until slightly soft, about 2 minutes. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread cubes and combine well. Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding from the oven and let cool for 5 minutes. Cut into wedges and serve. [/QUOTE]

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