Savory Spicy Tomato Basil Eggplant Bread Pudding with Tabasco
A savory bread pudding with brioche, eggplant, basil, tomato, eggs and Tabasco.
Servings: 8
Ingredients
- 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
Instructions
- 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.