Tomato Herb Cheddar Bread Pudding
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This savory cheddar bread pudding recipe combines fresh herbs and tomatoes with sharp cheddar cheese for a delicious vegetarian side dish!
This recipe came from my insane obsession with not wasting food!
Over the years this has become a problem that has led to some of my favorite recipe creations of all time. See: Mexican Meatloaf, Buffalo Chicken Phyllo Rolls and Caramelized Beet and Feta Cheese Salad.
All of these recipes were born out of a combination of ingredients which I had in my refrigerator that needed to be used!
This weekend was my roommate Ryan’s last in the house. He moved to LA yesterday to pursue a new career. We threw a “BYOM” BBQ… which stands for “Bring Your Own Meat”. Basically, myself, Ryan and his girlfriend made the sides, sangria and dessert, while everyone else brought something to throw on the BBQ!
The moral of this story is, we told everyone that we’d have the sides to go with burgers, hot dogs, etc. including ketchup, mustard, buns and so on.
Needless to say, this memo got lost somewhere and we ended up with 4 packages of unopened hot dog and hamburger buns after the party! Point being, the hot dog buns were turned into this delicious new recipe!
Tomato Herb Cheddar Bread Pudding Ingredients
- 3 cups leftover bread or buns (cubed)
- 3 eggs (whisked)
- 1 cup milk
- ½ tsp black pepper
- 1 tbsp fresh basil (minced)
- 1 tbsp fresh rosemary (minced)
- 1 tbsp fresh Italian parsley (minced)
- 1 tbsp green onions (minced)
- 4 cloves garlic (crushed)
- 1 cup grape tomatoes
- 1 cup cheddar cheese
Tomato Herb Cheddar Bread Pudding Instructions
Preheat the oven to 375°F.
Whisk the eggs, milk, pepper, basil, rosemary, parsley, green onions and garlic together in a small bowl.
Place the bread in a large skillet or baking dish and pour the mixture over the bread.
Toss lightly until all of the bread is coated then top with the tomatoes.
Sprinkle the cheddar cheese evenly across the top.
Place in the oven and bake for 30 minutes. Cover with foil and bake for an additional 15-20 minutes. This step prevents the cheese on top from burning (because nobody likes burnt cheese!)
While I enjoyed this recipe thoroughly yesterday, I can’t wait to serve it in the fall with warm soups and chilies. It will also make a beautiful and scrumptious side dish at the holidays!
Tomato Herb Cheddar Bread Pudding
Ingredients
- 3 cups leftover bread or buns, cubed
- 3 eggs, whisked
- 1 cup milk
- ½ tsp black pepper
- 1 tbsp fresh basil, minced
- 1 tbsp fresh rosemary, minced
- 1 tbsp fresh Italian parsley, minced
- 1 tbsp green onions, minced
- 4 cloves garlic, crushed
- 1 cup grape tomatoes
- 1 cup cheddar cheese, shredded
Instructions
- Preheat the oven to 375°F.
- Whisk the eggs, milk, pepper, basil, rosemary, parsley, green onions and garlic together in a small bowl.
- Place the bread in a large skillet or baking dish and pour the mixture over the bread.
- Toss lightly until all of the bread is coated then top with the tomatoes.
- Sprinkle the cheddar cheese evenly across the top.
- Place in the oven and bake for 30 minutes.
- Cover with foil and bake for an additional 15-20 minutes.
Notes
Nutrition Facts
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