Caprese Bread Pudding

By: Linda Whitley, Waterloo, WI

Notes from the author: This savory bread pudding is a perfect accompaniment to baked or grilled chicken breast.


5 c. Dried Bread Cubes made from day-old Tomato-Basil Bread
4 Eggs
4½ c. Whole Milk
1 tsp. Sea Salt
½ tsp. Freshly Ground Pepper
1 8-oz container Crave Brothers Marinated Mozzarella Ciliegine
1 8-oz container Crave Brothers Mozzarella Perline
Leftover marinate from at least 1 8-oz container Crave Brothers Marinated
Fresh Mozzarella – Ciliegine


Preheat oven to 350° F.

Grease baking dish with butter.

All preparation can be done in the baking dish. Whisk eggs. Add milk, salt, and pepper. Whisk together well. Add dried bread cubes and let soak 10-15 minutes until bread cubes are softened.

While the bread cubes are softening, remove the fresh mozzarella from the Crave Brothers Classics Marinated Fresh Mozzarella Ciliegine, reserving the marinate. Cut the cheese in quarters. Drain the Crave Brothers Classics Fresh Mozzarella Perline and put the cheese in the reserved marinate. Add the leftover marinate to this and refrigerate.

As soon as the bread cubes have softened, gently fold in the quartered Ciliegine.

Place baking dish in a pan in the oven. Add water to the pan (outside of the baking dish) to a depth of 1 inch.

Bake at 350° F for approximately 50 minutes until bread pudding is set. Remove from oven and cool slightly before serving.

Serve with marinate containing perline fresh mozzarella drizzled over each serving of the bread pudding.

<< Back to Recipes