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Savory Tomato Bread Pudding

Savory Tomato Bread Pudding

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
SCHROTH

SCHROTH

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

CMILLARD
19

CMILLARD

11/14/2003

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
11

Caroline C

9/28/2006

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.

Pina
6

Pina

3/2/2006

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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