Slow-Roasted Tomato & Herb Bread Pudding

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A decadent yet simple bread pudding featuring slow-roasted tomatoes, fresh herbs, and a custard that bakes to silky perfection. This mediterranean-inspired desserts ready in about 90 minutes layers cubed 1/2-inch day-old sourdough bread, extra-virgin olive oil, chopped fresh basil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.7 (13 ratings) Prep: 25 min Cook: 65 min Serves 8 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. Toss halved plum tomatoes with 2 tbsp extra-virgin olive oil, 1 tbsp fresh thyme, and a pinch of salt, then arrange cut-side up on a baking sheet. Roast for 25 minutes until softened and slightly caramelized.
  2. Step 2: In a large bowl, whisk together 2 cups whole milk, 1 cup heavy cream, 4 large eggs, 1/4 cup granulated sugar, and 1/4 tsp ground cinnamon until smooth and fully combined.
  3. Step 3: Layer 3 cups cubed sourdough bread in the bottom of a greased 9x13-inch baking dish, then top with roasted tomatoes and remaining bread cubes. Pour the custard mixture evenly over the bread, pressing down gently to submerge all pieces.
  4. Step 4: Scatter 1/4 cup chopped fresh basil and remaining 2 tbsp thyme over the top, then cover with aluminum foil.
  5. Step 5: Bake covered for 40 minutes, then remove foil and bake an additional 20-25 minutes until the center is set and the top is golden brown with a slight crust.

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Frequently asked questions

How long does Slow-Roasted Tomato & Herb Bread Pudding take to make?

Total time is about 90 minutes (25 min prep + 65 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Slow-Roasted Tomato & Herb Bread Pudding?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Slow-Roasted Tomato & Herb Bread Pudding?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Tomato & Herb Bread Pudding for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Tomato & Herb Bread Pudding?

Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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