Savoury bread pudding

  • 4 persons
  • 20 minutes preparation
  • 30 min.


  1. 550 g Tomato Blend
  2. 2 onions
  3. 2 garlic cloves
  4. 1/2 courgette
  5. 200 g kidney beans
  6. A couple of slices of sourdough bread (or other bread of your choice)
  7. 150 ml milk
  8. 3 eggs
  9. 150 g cheddar
  10. 1 ball of buffalo mozzarella
  11. 1 tbsp dried Italian herbs
  12. Olive oil


1. Pre-heat the oven to 180 °C.
2. Peel the onion and chop finely, peel the garlic and chop finely, and cut the courgette into cubes.
3. Cut the bread into cubes.
4. Heat some oil in a pan and gently fry the onion for 10 minutes until soft. Add the garlic and courgette and fry briefly.
5. Add the kidney beans and Tomato Blend and remove the mixture from the heat.
6. Mix the milk, dried herbs, and eggs with half of the cheddar. Continue to beat the mixture for a little while.
7. Mix the bread cubes into the tomato mixture and transfer to an oven dish.
8. Pour over the milk and egg mixture, trying to spread it out evenly.
9. Tear the mozzarella into pieces and cover the bread pudding with the mozzarella and the rest of the cheddar.
10. Bake the bread pudding in the oven for approximately 30 minutes until cooked and golden brown.

The tasteful and versatile tomato base

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