Tuscan Bread Pudding


Tuscan Bread Pudding

For a wonderful and festive dish this holiday season, try this tuscan bread pudding recipe from Mooney Farms. With a creamy custard and filling this easy bread pudding recipe is savory and tasty. Enjoy!


  • Filling:
  • butter for greasing the baking dish
  • 1/2 (8 ounce) whole grain loaf, cut into 3/4 inch cubes
  • 3 tablespoons reserved olive oil from sun dried tomatoes
  • 1/2 medium onion, minced
  • 2 cloves garlic, minced
  • 1 (8 1/2 ounce) jar of Bella Sun Luci sun dried tomato julienne cut packed in 100% pure oilve oil and herbs
  • 1 cup chopped fresh basil leaves
  • kosher salt
  • freshly ground black pepper
  • 1 1/2 cups shredded parmesan
  • Custard:
  • 6 large eggs, at room temperature
  • 1 cup whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper



  1. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
  2. Butter a 9 by 13 by 2-inch glass baking dish. Add the bread cubes and set aside.
  3. In a large skillet, heat the oil over medium-high heat. Add the onion and garlic. Cook, stirring constantly until fragrant, about 1 minute.
  4. Add the tomatoes and season with salt and pepper, to taste.
  5. 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 cubes and combine well.


  1. In a large bowl, beat the eggs, milk, salt, and pepper together until smooth.
  2. Pour the custard over the bread mixture and gently toss to coat.
  3. Bake until slightly puffed and golden, about 25 to 30 minutes.
  4. Remove the pudding from the oven and let cool for 5 minutes.
  5. Cut into wedges and serve.

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