This savory cheddar bread pudding blends fresh herbs and ripe tomatoes with sharp cheddar for a comforting vegetarian side dish or light main.
I developed this Tomato Herb Cheddar Bread Pudding out of a determination not to waste leftover bread. Transforming extra buns or day-old bread into something flavorful is one of my favorite kitchen habits — it consistently yields comforting, creative dishes. This version features fresh basil, rosemary, parsley and green onions folded into an egg-and-milk custard, with grape tomatoes and sharp cheddar baked on top until bubbly.
The idea for this recipe came from a backyard barbecue where we ended up with several unopened packages of hot dog and hamburger buns. Rather than letting them go stale, the buns became the base for this skillet-style bread pudding. The result is well-seasoned and versatile: it works as a warm side for soups and chilis, a holiday accompaniment, or a vegetarian main served with a crisp green salad.
Tomato Herb Cheddar Bread Pudding Ingredients
- 3 cups leftover bread or buns, cubed
- 3 large eggs, lightly whisked
- 1 cup milk (adjust if using stale or dense bread)
- ½ teaspoon black pepper
- 1 tablespoon fresh basil, minced
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh Italian parsley, minced
- 1 tablespoon green onions, minced
- 4 cloves garlic, crushed or minced
- 1 cup grape or cherry tomatoes, halved if desired
- 1 cup sharp cheddar cheese, shredded
Tomato Herb Cheddar Bread Pudding Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, whisk together the eggs, milk, black pepper, basil, rosemary, parsley, green onions and garlic until combined.
- Place the cubed bread in a large ovenproof skillet or baking dish. Pour the egg-and-herb mixture evenly over the bread.
- Toss or gently stir so the bread absorbs the custard and is evenly coated. If using very dry or dense bread, allow the mixture to sit for 5–10 minutes so the bread soaks up more liquid.
- Top the coated bread with the grape tomatoes, distributing them across the surface.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake uncovered for 30 minutes. Then cover loosely with foil and bake for an additional 15–20 minutes to finish cooking through without over-browning the cheese. The pudding should be set and a toothpick inserted in the center should come out mostly clean.
- Remove from the oven and let rest for 5 minutes before serving to allow the custard to finish setting.
Serving Suggestions and Variations
- Serve warm alongside a steaming bowl of soup or a hearty chili for a satisfying meal.
- Turn this into a main course by adding cooked vegetables such as sautéed mushrooms, wilted spinach or roasted peppers.
- For a non-vegetarian option, fold in cooked crumbled sausage or diced ham before baking.
- Swap the cheddar for Gruyère, fontina or a blend for a different flavor profile.
Notes and Tips
Hot dog and hamburger buns are already soft, so this recipe uses a modest amount of milk. If you are using slightly stale rolls or a denser boule, add an extra ½ to 1 cup of milk so the custard properly soaks the bread. Let the bread sit in the custard for a few minutes before baking for better absorption. Covering the dish for the final stage of baking prevents the top cheese from burning while ensuring the center cooks through.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the oven at 350°F (175°C) for 8–10 minutes, or microwave until warmed through. To refresh the top, place under a broiler for a minute or two but watch closely to avoid burning the cheese.
Nutrition Facts (per serving)
- Servings: 6
- Calories: 200 kcal
- Carbohydrates: 14 g
- Protein: 11 g
- Fat: 10 g
- Saturated Fat: 5 g
- Cholesterol: 105 mg
- Sodium: 274 mg
- Potassium: 196 mg
- Sugar: 4 g
- Vitamin A: 665 IU
- Vitamin C: 5.4 mg
- Calcium: 237 mg
- Iron: 1.4 mg
Prep Time: about 10 minutes. Cook Time: approximately 45 minutes. Total Time: around 55 minutes. Serves 6.
Author: Whitney Bond