Caprese Bread Pudding is a mixture of tomatoes, basil, and mozzarella placed over crunchy baguette slices, then baked in a milk and egg mixture.
Is the heat wave bothering you? I hate it. I hate the cold, too. Then again, I always complain about the weather. Meh.
IF there is one other thing I know to be true about me is that I will eat a certain food/dish over and over and over again until one day when I finally decide to go and get addicted to something else. Like, Ice Cream Chimichangas.
Right now I am crushing on Caprese Salad. I crush on it always, but it’s the one salad that I am addicted to every summer, all summer. I pretty much eat it, in one form or another, at least 3 times a week. This Caprese Grilled Cheese Sandwich and I meet up weekly. It’s cheesy, and saucy, and gooey… mmmm!
First time I made the Caprese Bread Pudding, I was a bit skeptical. I thought it would turn out to be a sog-fest. With this in mind, I proceeded with the idea. You never know until you try.
Guys! I was wrong about sog-fest! This was one of those, wow-it-worked! meals. I know… I know… it’s just bread pudding. I know. BUT, it’s not. I mean, it is, but it’s way better than the bread pudding that you grew up on.
In fact, my husband said that it tasted just like a Chicago Deep Dish Pizza.
That, my friends, is an amazing compliment. Have you ever had a Chicago DD?? I hope so! That’s a fantastic pizza! Half of my Freshman 15 came from eating a slice or two just about every day.
If you’re looking for something similar to that pizza, or not, you have to try this. This dish is filled with everything that you would expect; tomatoes, basil, mozzarella… yes, garlic, too. And cream and eggs…
I have always been an advocate for Caprese Salads and I obviously will continue to be.
Grazie! Errrr! ENJOY!
- 1 (about 8 to 10 ounces) day old baguette, sliced
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 16 ounces grape tomatoes, halved
- salt and fresh ground pepper to taste
- ½-cup thinly sliced fresh basil leaves
- 2 cups part-skim shredded mozzarella cheese
- 8 eggs
- 1 cup milk
- salt and fresh ground pepper, to taste
- Preheat oven to 375.
- Grease a 13x9-inch baking dish with butter, layer bread slices, and set aside.
- Heat olive oil in a skillet over medium heat.
- Add garlic, stir and cook until fragrant; about 1 minute.
- Add tomatoes and season with salt and pepper.
- Cook for 4 to 5 minutes, or until soft.
- Remove from heat and stir in basil.
- Pour the tomato mixture over the bread slices and gently stir to combine.
- Top with shredded mozzarella cheese; set aside.
- In a medium-sized mixing bowl combine eggs, milk, salt and pepper and beat with mixer for about 1 minute or until thoroughly combined and smooth.
- Pour egg mixture over the bread mixture. Egg mixture should come up just to the topping; it shouldn't cover it.
- Let stand for 20 minutes.
- Bake for 25 to 30 minutes, or until custard is set and dish is puffed and golden.
- Cool for a few minutes before cutting into squares.