Savory Tomato Bread Pudding

Savory Tomato Bread Pudding

12 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  SCHROTH

“This savory bread pudding is great for parties or simply any occasion.”

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Adjust Servings

Original recipe yields 10 servings



  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish, or one of similar size.
  2. In a small saucepan, combine the raisins, wine, brown sugar, tomatoes, Worcestershire sauce, basil and cayenne pepper. Simmer over medium-low heat for 10 minutes.
  3. In a large skillet, melt butter. Toss the bread cubes in the butter to coat, then toss with Monterey Jack cheese, and transfer to the prepared baking dish. Pour the tomato mixture over the bread.
  4. Bake for 25 to 30 minutes in the preheated oven, or until the top is nicely toasted.

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Reviews (12)

Rate This Recipe


This was an excellent side dish. It was easy to prepare and was fast. I used dried basil since fresh was not available. I didn't have Zinfadel, so I added water. It was good. I think a good provolone cheese would be good also.

Caroline C

Caroline C

Although this smelled pretty good fresh out of the oven, once I tasted it, I was really reluctant to serve it up. The basil/wine/raisin combination doesn't work at all, and all the Worcestershire sauce does is added an unpleasant aftertaste. Thanks anyway.



Perhaps I did something wrong, or perhaps the recipe was just not to my taste. It was too sweet for me (even after omitting the raisins), and just not a pleasing combo.

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Amount Per Serving (10 total)

  • Calories
  • 253 cal
  • 13%
  • Fat
  • 9.5 g
  • 15%
  • Carbs
  • 33.2 g
  • 11%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 537 mg
  • 21%

Based on a 2,000 calorie diet



previous recipe:

Green Tomato Bread


next recipe:

Sarah's Savoury Bread and Cheese Pudding