They say all good things must come to an end. Backyard barbecues. Catching fireflies on those humid, starry nights. The smell of coconut oil basking in the hot sun. The sound of ocean waves and crickets chirping at night. The taste of summer. Hamburgers on the grill. Toasted marshmallows over a campfire. Blueberry and strawberry pies. Pina coladas and margaritas. We’ll treasure the great memories and patiently wait to make new ones next summer. When we meet again. Until then, go out and grab some tomatoes while they are still juicy and sweet and taste like summer. This is one bread pudding you don’t want to miss.

Fresh, baked sourdough bread adds flavor to this dish, and it was on sale. You could use any bread you have on hand. Soft bread works better than stale bread for this bread pudding.

Roasting the tomatoes brings out its natural sweetness for an even more flavorful bread pudding.

The bread absorbs the egg mixture and together with the cheese…makes a moist bread pudding.

When it bakes, the middle is soft while the top bakes to a crisp golden for a nice contrast in texture.

Where’s the spoon? Time to dig in.

Tomato Basil Bread Pudding with Mozzarella
adapted from Weeknights with Giada

serves 4 to 6

Ingredients
1 tablespoon extra-virgin olive oil
1 small shallot, thinly sliced
1 garlic clove, minced
1 1/2 cups grape tomatoes, halved
1 teaspoon whole wheat breadcrumbs
kosher salt and freshly ground black pepper
5 cups sourdough bread, cut into 1-inch cubes
1/2 cup chopped fresh basil
1/2 teaspoon dried thyme
1/2 cup mozzarella cheese, shredded
1/4 cup freshly grated parmesan cheese
3 large eggs, at room temperature
1/2 cup lowfat milk

Directions
Preheat the oven to 375 degree F.

In a medium bowl, stir together the olive oil, shallots, garlic, tomatoes, breadcrumbs, and a pinch of salt and pepper. Spread the tomato mixture evenly on a baking sheet and roast for 10 to 12 minutes until the tomato skins begin to wrinkle.

Meanwhile, grease an 8×8 baking dish or 2 6x6x2 baking dishes. Set aside.

In a large bowl, add the bread cubes. Add the roasted tomato mixture to the bread cubes and toss to combine. Add the basil, thyme, mozzarella, and parmesan. Stir until combined.

In a medium bowl, beat the eggs, milk, and a pinch of salt and pepper together until smooth. Pour the egg mixture over the bread mixture and gently toss to coat. Pour the mixture into the baking dishes. Bake for 25 to 30 minutes until golden and slightly puffed on top. Allow the bread pudding to cool for 5 minutes before serving.