Taste the Air-Chilled Difference®

Sundried Tomato Bread Pudding

by , Chef, Seattle, Washington

Sundried Tomato Bread Pudding
Easy Recipe

Serves 6

  • 1 cup sundried tomatoes, julienned
  • 1 teaspoon fennel seed
  • ½ teaspoon cumin
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon chopped fresh thyme
  • 4 eggs
  • 1 cup heavy cream
  • Salt
  • Fresh cracked black pepper
  • 4 slices bread or bread rolls, cubed*
  • ½ cup chicken or vegetable stock
  • *Fluffy bread like sourdough or potato bread works well for this recipe.

In a medium bowl, combine all ingredients and soak overnight in the refrigerator.

Preheat oven to 350°F. Grease an 8-inch by 8-inch cake pan or a loaf pan and pour the soaked bread mixture into it. Bake for 40 to 50 minutes. Remove from the oven and let cool for 10 minutes before serving.