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Tips For Perfect Results
- Use day-old bread for the best texture; it soaks up the custard without becoming mushy.
- Be sure to drain excess liquid from the tomatoes to avoid a soggy pudding.
- Let the pudding rest for a few minutes after baking to help it set and make slicing easier.
Ingredients 0/12
What Makes This Recipe So Good
Step 1
Preheat your oven to 375°F (190°C) and greasing a 9x13-inch glass baking dish. Toss the bread cubes into the dish and set aside. In a large skillet over medium-high heat, warm the olive oil. Add the shallot and garlic, stirring constantly until they become fragrant, about a minute. Then, stir in the tomatoes and season with salt and pepper. Let the tomatoes cook until they soften just a bit, around two minutes, then take the skillet off the heat and mix in the fresh basil.
Step 2
Pour this tomato mixture over the bread cubes, sprinkle the Romano cheese on top, and give everything a good stir so it’s well combined. In a big bowl, whisk together the milk, eggs, salt, pepper, garlic powder, and onion powder until smooth. Pour this custard over the bread mixture and gently toss to make sure all the bread gets coated.
Step 3
Pop the dish into the oven on the middle rack and bake until it’s puffed up and golden, which should take about 24 to 30 minutes. Once it’s done, take it out and let it cool for about five minutes before slicing into wedges and serving.
