The historical bread pudding has been around since the 11th century. It was originally made to use all leftover bread and to not leave anything behind, that is why it was referred to as poor manās pudding. Well, ladies and gentlemen, this is not your āpoor manās puddingā anymore (even though the practice of using left-over and stale bread is still done today). Now, this dish has been recreated thousands of ways as an appetizer, side, or most commonly, a dessert item.
This recipe, however, brings bread pudding to you as a savory and salty treat. Savory bread pudding? Tell me more. This unique recipe combines few quality ingredients for an explosion of flavor. Textured and cooked correctly, the bread pudding is sure to be a big hit at your dinner party, potluck, or at any meal. Ditch the ordinary and skip right to tomato and bread pudding, you and your guests will love this twist on an old favorite.
Grease a casserole pan with butter and arrange the slices of bread and tomatoes together.
In another bowl whisk the eggs with the milk and Greek yogurt together.
Season with salt and pepper to taste and drizzle the cream over the bread and tomato slices.
Bake the casserole in an already heated oven at 350 F or 180 C degrees for about 25-35 minutes.
Just right before serving sprinkle with some freshly chopped basil.
Serve and enjoy.
Ingredients
Directions
Grease a casserole pan with butter and arrange the slices of bread and tomatoes together.
In another bowl whisk the eggs with the milk and Greek yogurt together.
Season with salt and pepper to taste and drizzle the cream over the bread and tomato slices.
Bake the casserole in an already heated oven at 350 F or 180 C degrees for about 25-35 minutes.
Just right before serving sprinkle with some freshly chopped basil.
Serve and enjoy.
