I got this recipe from the Food Channel
- 1 tsp salt
- 1 cup milk
- 6 eggs
- 1/2 tsp salt
- filling
- 1/2 tsp ground black pepper
- 3 tbs olive oil
- 2 garlic cloves chopped fine
- 8 ounces multi-grain loaf 3/4 inch cubes
- 1/2 small red onion chopped fine
- 24 ounces cherry tomatoes halved
- 1/4 tsp ground pepper
- 1 cup fresh basil chopped
- 1 1/2 cups shredded parmesan cheese
- custard
- Carbohydrate 23.9349863830109 g
- Cholesterol 17.4750000025361 mg
- Fat 8.57844480566731 g
- Fiber 3.44434851573663 g
- Protein 14.6183188141452 g
- Saturated Fat 4.11854274867742 g
- Serving Size 1 1 Serving (278g)
- Sodium 489.888930703668 mg
- Sugar 20.4906378672742 g
- Trans Fat 0.554767984057693 g
- Calories 228 calories
Step-by-step
- Preheat oven to 375. Grease 9X13X2 glass baking dish. Add the bread cubes and set aside.
- In a large skillet, heat the oil over medium-high heat. Add the onions and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper. Cook until slightly soft, about 2 minutes. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread crumbs and combine well.
- In a large bowl, beat the eggs, milk, salt and pepper together, until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding and let it cool for 5 minutes, before serving.
Ingredient weights and volumes rarely explain how high water content dictates structural integrity. Fresh cherry tomatoes introduce significant moisture during baking, which raw or dried variants do not. Cooking those tomatoes briefly over medium-high heat drives off excess surface liquid before the mixture enters the oven. Without that preliminary sauté step, internal steam turns the custard into a sodden mass rather than a cohesive set dish.
Managing Moisture in Savory Bakes
Multi-grain loaves require specific treatment to absorb liquids evenly without dissolving. Cut the bread into uniform 3/4-inch cubes so each piece maintains structural resistance during the 25 to 30 minute bake time at 375 degrees. Parmesan cheese acts as a secondary binder, melting to coat the crumb while absorbing free water.
- Bake in a glass 9x13x2 baking dish to ensure even heat transfer along the bottom crust.
- Whisk eggs and milk thoroughly until completely smooth to prevent curdling pockets.
- Allow the finished pudding to rest for 5 minutes before slicing to let starches stabilize.
