Tomato Basil Bread Pudding

– From Cooking With Paula Deen March/April 2010

Makes 8 to 10 servings.

  • 8 Croissants
  • 2 Cups shredded mozzarella cheese
  • 2 Cup shredded fontina cheese
  • 10 Plum tomotoes, thinly sliced
  • 1 oz. Fresh basil, washed and chiffonade
  • 10 Eggs
  • 2 1/2 Cups whole milk
  • 1 Teaspoon salt

*Note: The recipe calls for 2 cups each of shredded cheese.  If you don’t buy your cheese pre-shredded, you do NOT need to buy 16 oz. each of block cheese.  8 oz of each cheese will be enough to create 2 cups shreeded.  I can’t tell you how many times I’ve made this mistake and ended up with alot of extra cheese.  Don’t be like me.

Pre-heat your oven broiler.  If you have a low setting, use it.  Spray a 3 1/2 baking dish with cooking spray.

Cube the croissants and place on a baking sheet.  Place in the pre-heated oven for approximately 2-3 minutes or until evenly toasted.  Turn the oven off.

Once cool enough to handle, place half of the croissant cubes in the bottom of the baking dish.  Then sprinkle one cup each of the mozzerella and fontina cheese.  On top of the cheese, place a layer of tomato slices and then cover with half the basil.  Repeat with another layer of croissants, cheese, tomato, and basil.

In a bowl, whisk the eggs until blended, then add the milk and salt and whisk until combined.  Pour the milk and egg mixture over the baking dish and let stand for one hour.

Bake for 45 minutes or until the center is set.  Be sure and jiggle it, because the top will always look done.

Let stand 10 minutes before serving.

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