Savory tomato basil eggplant breading is dish 3 of the five dish, 10 Ingredient, Tabasco challenge. If you don’t know about my challenge, please visit this page to see just what Tabasco asked me to do. Every day this week, I’m posting a recipe I developed using Tabasco Sauce and their chosen ingredients.
When Brioche is one of the ingredients, bread pudding seems a natural, but I wanted to swing Italian and use eggplant, tomato and basil. The sweetness of brioche, eggplant and tomato is offset by the heat and vinegar of the Tabasco sauce, resulting in tasty comfort food.
I found a loaf of brioche that was imported from France. Fancy! It was so beautiful, that I hated to cut it into the necessary two inch squares. I let it sit out overnight and then baked the cubes for about 10 minutes. This is where you need to be careful, as the sugar in the brioche causes it to brown quickly.
I have to tell you how delicious this was. Retro Rose went on and on, telling everyone everywhere about this bread pudding. I agree. It was flavorful and rewarding the way pizza is, and, yet, there was no cheese.
This challenge did not include any butter or milk, and my recipe worked beautifully without those ingredients. I beat 4 eggs to 6 cups of bread cubes and added a little water to the eggs. I browned the eggplant in a frying pan first to soften it. You could boil it, but I like the caramelized flavor and look of fried eggplant. This part can be done while you are browning the bread cubes. I also softened the cherry tomatoes in hot frying pan for a few minutes, which were first cut in half first.
Putting this savory spicy tomato basil eggplant bread pudding together is very easy and is the perfect dish to serve at a brunch, lunch or side dish for supper. I think the beautiful presentation makes it perfect for potluck gatherings or company brunch.
Your house will smell like a happy Italian home.
- 6 cups of brioche bread cut into 2 inch cubes
- 1 small eggplant, peeled and sliced lengthwise
- 4 tablespoons of olive oil or canola oil
- 2 tablespoons of chopped basil
- 1 cup cherry tomatoes, cut in half, crosswise
- 1 tablespoon of Tabasco Sauce
- 4 eggs, beaten
- sea salt
- freshly ground pepper
- After cutting brioche bread into 2 inch cubes, allow to sit overnight or even for two days.
- Bake in oven spread out on baking sheet at 375 for 6-10 minutes, just until golden.
- Cut eggplant lengthwise, thinly. Salt and leave for one hour. Pat down with paper towels to get the moisture that will appear out of the eggplant.
- Heat oil in pan and without crowding pan, fry eggplant in olive oil on medium heat until golden brown.
- Saute tomatoes mixed with Tabasco sauce, about one tablespoon
- Assemble bread pudding.
- In a bowl toss the bread cubes with the beaten eggs and half of the tomatoes.
- Season with salt and pepper.
- In a small baking dish or cast iron pan, layer the bread, tomatoes and eggplant.
- Layer first with bread. Top with eggplant slices.
- Top with another layer of bread, another layer of eggplant, and finish with bread and tomatoes.
- Bake at 375 for 45 minutes.
The Five Recipes in the Tabasco Challenge
Wednesday: Savory Eggplant Bread Pudding