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Course Breakfast, Brunch
Cuisine American


  • good quality bakery baguette
  • 1/2 pint grape tomatoes
  • basil paste or pesto
  • olive oil
  • salt and pepper
  • 2 garlic cloves minced
  • 4-5 eggs
  • 1 cup milk
  • dash Worcestershire
  • 4 oz Fontina cheese grated
  • 2 oz Gruyere cheese grated


  • Place tomatoes on a parchment paper lined baking sheet and drizzle with olive oil. Season with salt and pepper. Sprinkle with minced garlic.
  • Roll tomatoes around to cover with oil and seasonings. Roast at 400 about 20-30 minutes, until they begin to pop.
  • Cut baguette into 1 1/4″ thick slices to cover the bottom of a greased 8 x 8″ baking dish.
  • Spread a little pesto or basil paste on slices.
  • Top with tomatoes. Sprinkle with grated Fontina cheese.
  • Beat eggs and whisk in milk. Season with salt and pepper.
  • Pour milk mixture over baguette slices. It should just barely cover. Add sprinkles of gruyere. Cover and refrigerate until baking time, at least 1 hour.
  • Bake at 375 for 30 minutes or until puffed and golden. Let sit for a few minutes before cutting into squares to serve. Makes 4-6 servings
Keyword bloody mary bread pudding, blueberry brunch casserole, brunch bread pudding, tomato bread pudding