Savory Tomato Basil Bread Pudding #LoveMySilk

The recipe Savory Tomato Basil Bread Pudding #LoveMySilk can be made in approximately 45 minutes. Watching your figure? This gluten free and fodmap friendly recipe has 158 calories, 7g of protein, and 13g of fat per serving. This recipe serves 5. For 82 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It is brought to you by Will Cook for Smiles. 1371 person found this recipe to be yummy and satisfying. Head to the store and pick up Salt & Pepper, tomatoes, butter, and a few other things to make it today. Overall, this recipe earns a rather bad spoonacular score of 32%. Try Eggplant Tomato Basil Bread Pudding (Meatless Monday), Savory Tomato Basil Palmiers, and Savory Tomato Basil Dutch Baby for similar recipes.

Servings: 5

 

Ingredients:

3 cups of Silk Unsweetened Almond Milk

7-8 medium basil leaves

3 Tbsp melted butter

4 eggs, room temperature

Mozzarella cheese for topping

salt and freshly cracked pepper

2 medium tomatoes

Equipment:

casserole dish

ramekin

oven

whisk

bowl

baking sheet

Cooking instruction summary:

Cut up your bread into 1/2-inch cubes and lay them out to get stale. You can leave them out for a day or, if you are in a hurry, pop them in a oven,preheated to 400, for 5-7 minutes.Grease the ramekins (or the casserole dish) and preheat the oven to 350.Divide bread chunks among 5 10-oz ramekins, filling them all the way up (or you can use a 9x13 casserole dish).Add finely chopped tomatoes and mix them with bread. Sprinkle with a little bit of salt.In a medium bowl, whisk together eggs, melted butter, Silk Almond milk, minced basil leaves, salt and pepper. Whisk until evenly combined.Divide the egg mixture among the ramekins, filling them up 3/4 of the way (or pour it into the casserole dish so it almost covers the bread).Sprinkle with some cheese and place the ramekins on a thin cookie baking sheet, in the oven. Ramekins: bake for 40-45 minutes. Casserole dish : bake for 30-35 minutes. Press on the center and you will be able to feel if it is firm or too squshy. Bread pudding will also rise and start coming away from the sides.

 

Step by step:


1. Cut up your bread into 1/2-inch cubes and lay them out to get stale. You can leave them out for a day or, if you are in a hurry, pop them in a oven,preheated to 400, for 5-7 minutes.Grease the ramekins (or the casserole dish) and preheat the oven to 350.Divide bread chunks among 5 10-oz ramekins, filling them all the way up (or you can use a 9x13 casserole dish).

2. Add finely chopped tomatoes and mix them with bread. Sprinkle with a little bit of salt.In a medium bowl, whisk together eggs, melted butter, Silk Almond milk, minced basil leaves, salt and pepper.

3. Whisk until evenly combined.Divide the egg mixture among the ramekins, filling them up 3/4 of the way (or pour it into the casserole dish so it almost covers the bread).Sprinkle with some cheese and place the ramekins on a thin cookie baking sheet, in the oven. Ramekins: bake for 40-45 minutes. Casserole dish : bake for 30-35 minutes. Press on the center and you will be able to feel if it is firm or too squshy. Bread pudding will also rise and start coming away from the sides.


Nutrition Information:

Quickview
158k Calories
6g Protein
13g Total Fat
2g Carbs
2% Health Score
Limit These
Calories
158k
8%

Fat
13g
21%

  Saturated Fat
6g
39%

Carbohydrates
2g
1%

  Sugar
1g
2%

Cholesterol
153mg
51%

Sodium
537mg
23%

Get Enough Of These
Protein
6g
14%

Calcium
236mg
24%

Vitamin A
880IU
18%

Selenium
11µg
17%

Vitamin B2
0.19mg
11%

Phosphorus
103mg
10%

Vitamin C
6mg
8%

Vitamin B12
0.46µg
8%

Vitamin K
7µg
7%

Folate
24µg
6%

Vitamin B5
0.6mg
6%

Vitamin D
0.85µg
6%

Vitamin E
0.85mg
6%

Vitamin B6
0.1mg
5%

Potassium
173mg
5%

Zinc
0.72mg
5%

Iron
0.79mg
4%

Fiber
1g
4%

Manganese
0.07mg
4%

Copper
0.06mg
3%

Magnesium
11mg
3%

Vitamin B1
0.03mg
2%

Vitamin B3
0.33mg
2%

covered percent of daily need
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