Corn & Tomato Pudding

Savory Bread Pudding with Corn and Tomatoes

This recipe is delicious for breakfast or for dinner with a salad on the side. You could also double this recipe and make it in a 9 x 13 if you’re making brunch for a crowd. You can make it a day in advance, slice it and then fry the slices as a side. You could even top the fried slices with poached eggs. There are so many other things you can put in here, just make sure to always saute your ingredients first. It not only reduces the amount of liquid in the pudding, it also provides depth of flavor.

The corn in this recipe can be frozen, but by all means use fresh from the ear when it is in season - it provides a whole new level to this dish. You can even saute the corn first with some olive oil and herbs to try it in a different way. The key to this, as with anything you are only limited by what your mind can conceive –endless possibilities.
5 or 6 large slices of dried bread, cubed
2 tomatoes, seeded and chopped (you can even roast them for a twist)
2 cups corn
2 garlic cloves, minced
6 eggs
2 cups half and half
1 tsp. pepper
1 tsp. sea salt
1 c. shredded Gruyere (or chese of choice)

Butter a standard loaf pan and preheat oven to 350. Place bread, tomatoes, corn, garlic and herbs into the prepared pan.
In separate bowl, whisk eggs, half and half, salt, and pepper. Pour over bread mixture and top with shredded cheese and more herbs. Preferable, cover and place into the refrigerator overnight to soak. If crunched for time, let soak for at least 30 minutes. Remove from refrigerator before you preheat your oven to take the chill off and make sure it bakes evenly.
Place in a 9X13 cake pan in the oven, and set the loaf pan in it. Pour boiling water into the baking sheet, about halfway up the sides of the baking sheet. Bake for 30 minutes, until a toothpick inserted in the middle comes out dry. Cool a bit before serving.
You can scoop it out with a spoon while it’s warm/hot. If you want to slice it, you can’t really do that until you’re eating it for leftovers the next day.


  1. I see herbs in the pictures but not in the recipe. Suggestion for which ones and how much?

  2. I leave the herbs up to you and your tastes to be honest with you. Here I used thyme, rosemary and basil.