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:
covered percent of daily need
