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Tomato-Cheddar Bread Pudding Recipe


Tomato-Cheddar Bread Pudding

Tomato-Cheddar Bread Pudding

© Barbara Rolek licensed to About.com, Inc.
This recipe for savory tomato-Cheddar bread pudding is perfect for less-than-fresh bread and red, ripe tomatoes. The tomatoes don't need to be peeled, but it's a good idea to seed them to remove some of the juice in order for the pudding to cook properly. Green tomatoes can be used but they would have to be parboiled first or sliced very thinly because they take longer to cook than ripe tomatoes. Cheddar cheese is being used with increasing frequency in Eastern Europe these days, but other melting cheeses can be used to good effect here. If using green tomatoes, a sweet cheese like Swiss would work well. This makes a terrific vegetarian main course, breakfast, brunch or side dish. Here are more Eastern European tomato recipes.

Here is a larger photo of Tomato-Cheddar Bread Pudding.

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 4-6 svgs. Tomato-Cheddar Pudding


  • 2 tablespoons butter
  • 1 large chopped onion
  • 4 ounces French or Italian bread sliced 1/2-inch thick and cubed
  • 1 cup grated Cheddar cheese, divided use
  • 2 large seeded tomatoes sliced 1/4-inch thick
  • 4 large beaten eggs
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. Place oven rack in middle of oven and heat to 350 degrees. In a medium skillet, sauté onions in butter until beginning to caramelize. Remove from heat, transfer to a medium bowl and set aside.

  2. Lightly grease a 6-cup baking dish with butter. Layer bread cubes, 3/4 cup cheese and tomatoes in the greased dish.

  3. Add eggs, milk, salt and pepper to bowl with cooked onions and mix well. Pour over ingredients in dish. Bake 40 minutes. Scatter remaining 1/4 cup cheese down center of pudding and bake an additional 10 minutes or until cheese is melted and golden. Remove from oven and let cool at least 5 minutes before serving.
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