Saturday, August 17, 2013

Caprese Bread Pudding

Mmmmmm.... This is what I had for breakfast this morning!

And dinner last night.

And what I may be making again tomorrow.

Don't judge. You know you do the same thing!

Caprese Bread Pudding

1/2 loaf day old french bread, torn into small pieces
1/2 pint grape or cherry tomatoes, halved
10-20 basil leaves, chopped or torn
3-4 tbsp Italian Herb Olive Oil, divided
3/4 cup shredded mozzerella cheese
 4 eggs
1/2 cup milk
Salt and Pepper

Use some Olive Oil to grease a small casserole pan or 9x9 square pan. Arrange the bread evenly.

Heat 1 tbsp of the oil in a small saute pan to medium heat. Put in the tomatoes and saute for 3-4 minutes. The skins of the tomatoes should start to get wrinkly. Stir in the basil and remove from the heat immediately. Pour over the bread and sprinkle with the cheese.

Whisk the egg and milk together with a little salt and pepper. Preheat the oven to 400 degrees. Pour the egg and milk mixture evenly over the bread and tomatoes. Let sit for about 20 minutes.

Bake for 25-30 minutes. Check it at about 20 minutes, the egg should be nice and fluffy and the bread should be browned and starting to get a little crispy. 

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