Cook with What's In Season: Cherry Tomatoes

Last week, there was a half a baguette setting on the counter. It had past its prime; and I didn't want to make more fresh breadcrumbs—so what could be done? A savory bread pudding sounded just right to me.

I don't know about you, but I get a secret thrill from a bare pantry. It means that I have been cooking, and using all that I have been buying at the market. You know the saying—waste not, want not! With this in mind, a bread pudding seemed to be the ideal food to make with all of that stale bread I had lying around.

I love bread pudding, of all kinds—sweet, with cinnamon and sprinkled with chocolate chips, is a decadent treat. But savory bread puddings, using first-of-the-season, cherry tomatoes bursting with flavor, and a bit of sweet corn, is a wonderful, healthy alternative. With just a handful of ingredients, and a crust of dried bread, you too could be enjoying this unique pudding all summer long.

Savory Tomato Bread Pudding

5 cups torn, day-old bread, baguette or Italian bread works well
1 pint cherry tomatoes
2 ears corn, kernels sliced from the cob
4 eggs
1 cup milk
10-12 basil leave, torn
salt and pepper
½ cup grated Parmesan cheese

Preheat the oven to 375°.

Toss the bread, tomatoes and corn together, and place in a 9-by-9 inch baking pan. In a bowl, beat together the eggs, and the milk with some salt and pepper. Pour the egg mixture over the bread. Tear the basil on top, and bake for 25 minutes.

Remove pudding from oven, sprinkle with cheese, and continue baking for an additional 10 minutes. Remove from the oven. Eggs should have softly set, though should remain still jiggly. If they have not set, return to the oven for an additional 5-7 minutes.


Adrienne Kane is a writer and photographer. She is the author of a memoir, Cooking and Screaming, and the food blog,

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