I absolutely love how this Tomato and Basil Bread Cube Casserole with Parmesan Recipe turns out every single time I make it. It’s one of those gems that feels fancy enough for guests, yet easy enough to whip up on any weeknight when you want something comforting and fresh. The way the juicy tomatoes meld with crispy, olive oil-toasted bread cubes and fragrant basil just hits all the right notes for me.
You’ll find that this casserole is perfect for a brunch, a light dinner, or even as a side dish alongside grilled meats. What makes this Tomato and Basil Bread Cube Casserole with Parmesan Recipe really special is how it uses simple ingredients to create layers of texture and flavor that your family and friends will rave about. Plus, it’s pretty forgiving, so even if you’re pressed for time or don’t have every ingredient exactly, you can still make a tasty meal.
Why You’ll Love This Recipe
- Simple ingredients, big flavor: The fresh tomatoes and basil pair beautifully with toasted bread cubes for a comforting, flavorful casserole.
- Perfect for any meal: I’ve served this casserole for brunch and dinner—everyone always asks for seconds.
- Flexible and forgiving: You can easily customize the type of bread or tomatoes depending on what’s available in your kitchen.
- Delicious make-ahead option: Prep it ahead, then bake right before serving to save time on busy days.
Ingredients You’ll Need
The magic of this Tomato and Basil Bread Cube Casserole with Parmesan Recipe lies in its simplicity. Fresh, flavorful ingredients come together naturally, so each one plays an important role. When shopping, I recommend choosing fresh, ripe tomatoes and good-quality bread for the best results.
- Olive oil: Use extra virgin olive oil if possible—it adds richness and depth to the toasted bread cubes.
- French bread cubes: Day-old bread works wonders here because it holds up better when soaked with tomato juices.
- Fresh tomatoes: Roma or Italian plum tomatoes are my favorite because they’re dense and less watery, but cherry tomatoes work nicely too.
- Garlic: Freshly minced garlic adds aromatic punch that balances the sweetness of tomatoes.
- Granulated sugar: It’s a small addition but helps brighten up the natural acidity of the tomatoes.
- Kosher salt: Enhances all the flavors wonderfully—adjust to your taste.
- Ground black pepper: Freshly cracked is best for a little spicy heat.
- Fresh basil: Basil is essential here for that classic tomato-basil combination; fresh is always best but dried works in a pinch.
- Parmesan cheese: Grated parmesan tops the casserole with a golden, savory crust.
Variations
This Tomato and Basil Bread Cube Casserole with Parmesan Recipe is wonderfully adaptable. I love experimenting with a few tweaks depending on what’s in season or what my family’s craving. Feel free to make it your own!
- Add-ins: I sometimes toss in some pitted olives or a handful of chopped artichokes for a Mediterranean twist that my family adores.
- Cheese swap: If you don’t have parmesan on hand, pecorino Romano or mozzarella can also make a lovely topping.
- Protein punch: For a heartier meal, stir in some cooked sausage or shredded chicken before baking.
- Gluten-free option: I’ve swapped French bread for gluten-free bread cubes successfully – just be sure they’re sturdy enough to toast.
How to Make Tomato and Basil Bread Cube Casserole with Parmesan Recipe
Step 1: Prep Your Ingredients Thoughtfully
Start by preheating your oven to 350°F. While that warms up, dice your French bread into cubes—about 1-inch pieces work well. Chop your tomatoes, making sure to remove as many seeds and excess juice as possible, especially if you’re not using Roma tomatoes. This helps prevent the casserole from getting soggy. Mince the garlic and chop the fresh basil, then set everything aside so you’re ready for the next step.
Step 2: Toast the Bread Cubes in Olive Oil
Heat 3 tablespoons of olive oil in a large skillet over medium heat. When the oil is shimmering, toss in the bread cubes. Stir frequently to ensure every piece gets beautifully golden and crispy—this usually takes about 5 minutes. The toasty crunch is key to the texture contrast that makes this casserole so delightful.
Step 3: Cook the Tomato Mixture
In a large bowl, combine your chopped tomatoes, garlic, sugar, salt, and pepper. Pour this mixture into the skillet with the toasted bread cubes and stir to combine. Cook this together for around 5 minutes until the tomatoes get bubbly and start releasing their juices. Then remove the skillet from heat and stir in the fresh basil. The aroma here is so inviting—it always makes me eager to get it into the oven.
Step 4: Assemble and Bake
Spray a medium baking dish with non-stick cooking spray to keep everything from sticking. Spread the tomato and bread cube mixture evenly in the dish, then top it generously with grated parmesan. Drizzle the remaining 2 tablespoons of olive oil over the top to promote browning and gravy-like richness. Bake for about 35 minutes until the cheese is golden brown and bubbly all over. Serve immediately to enjoy that perfect mix of gooey cheese and crisp bread.
Pro Tips for Making Tomato and Basil Bread Cube Casserole with Parmesan Recipe
- Choose the right bread: I learned that day-old French bread holds up better without turning mushy when baked with juicy tomatoes.
- Manage tomato moisture: Excess tomato juice can make the casserole soggy, so I always squeeze out seeds and pulp if needed.
- Don’t skip toasting the bread: Toasting adds texture and helps the bread absorb the tomato juices in just the right way without falling apart.
- Basil freshness matters: Fresh basil added off the heat keeps its bright flavor; dried basil works but use less to avoid bitterness.
How to Serve Tomato and Basil Bread Cube Casserole with Parmesan Recipe
Garnishes
I love sprinkling a little extra chopped fresh basil or a handful of shaved parmesan right before serving to brighten up the flavors and add fresh bursts on the palate. Sometimes, I also drizzle a bit of good-quality balsamic glaze for a sweet tangy contrast—it’s a simple touch that always impresses.
Side Dishes
Personally, I pair this casserole with crisp green salads dressed with lemon vinaigrette or even a side of roasted vegetables. It also goes wonderfully alongside grilled chicken or fish for a complete, satisfying meal.
Creative Ways to Present
For special occasions, I like to serve individual portions in small ramekins or cast-iron skillets—this adds a cozy, rustic feel to the presentation. Adding a thin layer of sliced tomatoes on top before baking not only tastes great but makes the dish look extra pretty, which I learned is perfect for dinner guests or photo-worthy moments!
Make Ahead and Storage
Storing Leftovers
Leftovers keep well stored in an airtight container in the fridge for up to 3 days. I recommend cooling the casserole completely before refrigerating to prevent sogginess. The bread cubes will absorb some moisture overnight, but a quick reheat restores the texture nicely.
Freezing
I’ve frozen this casserole successfully when fully baked and cooled. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture and flavor retention.
Reheating
I reheat leftovers covered with foil in a 350°F oven for about 15–20 minutes until warmed through. This method keeps the bread crisp on top while warming the tomato mixture gently without drying it out. Avoid microwaving if you want to keep that lovely texture.
FAQs
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Can I use dried basil instead of fresh in this casserole?
Yes, you can substitute dried basil if fresh isn’t available, but since dried herbs are more concentrated, use about one tablespoon instead of the usual half cup of fresh. Add it off the heat to prevent any bitterness and help the flavors blend nicely.
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What type of bread works best for this recipe?
French bread or any crusty bread like sourdough is ideal because the sturdy texture holds up well when mixed with tomatoes. Using day-old bread or letting it dry out a bit ensures it won’t turn to mush during baking.
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Can I prepare this casserole in advance?
Absolutely! This casserole is great for making ahead. Assemble it a few hours before baking, cover, and keep it refrigerated. When ready, bake it fresh for flavor and texture that tastes like you just made it.
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Is this recipe suitable for vegetarians?
Yes, this Tomato and Basil Bread Cube Casserole with Parmesan Recipe is completely vegetarian as is. Just make sure your parmesan cheese is vegetarian-friendly if that’s a concern.
Final Thoughts
When I first tried this Tomato and Basil Bread Cube Casserole with Parmesan Recipe, I was blown away by how such simple ingredients could come together in such a comforting and flavorful way. It’s become a staple in my kitchen for those times when I want a no-fuss but impressive dish. I hope you give it a try—you’ll appreciate how versatile and satisfying this recipe is, whether for a casual family dinner or a cozy brunch with friends. Enjoy every bite!
Print
Tomato and Basil Bread Cube Casserole with Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Tomato Casserole is a savory, comforting dish featuring toasted French bread cubes combined with a flavorful mixture of fresh tomatoes, garlic, basil, and parmesan cheese. Perfectly baked until bubbly and golden, it makes a delicious side or light main dish, ideal for showcasing ripe, juicy tomatoes.
Ingredients
For the Casserole
- 5 tablespoons olive oil, divided
- 3 cups diced French bread cubes (about 1/2 of a loaf)
- 10-12 small fresh tomatoes, chopped (about 2 lbs)
- 3 cloves garlic, minced
- 2 tablespoons granulated sugar
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1/2 cup fresh basil, chopped
- 1/2 cup parmesan cheese, grated
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Mix Tomato Mixture: In a large bowl, combine the chopped tomatoes, kosher salt, black pepper, granulated sugar, and minced garlic. Stir well to blend all flavors together. Set this mixture aside.
- Toast Bread Cubes: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the diced French bread cubes and toss to coat them evenly with the oil. Toast the bread cubes for about 5 minutes, stirring frequently, until they turn golden brown.
- Cook Tomato Mixture with Bread: Add the tomato mixture to the skillet with the toasted bread cubes. Stir to combine and cook for 5 minutes until the tomatoes become bubbly. Remove the skillet from heat and stir in the chopped fresh basil.
- Assemble Casserole: Spray a medium-sized baking dish with non-stick cooking spray. Spread the tomato and bread mixture evenly in the dish. Sprinkle the grated parmesan cheese over the top and drizzle 2 tablespoons of olive oil evenly across the casserole.
- Bake: Place the casserole in the preheated oven and bake for 35 minutes, or until the cheese is browned and the tomatoes are bubbling. Serve immediately for best flavor and texture.
Notes
- Optionally, add a layer of thinly sliced tomatoes on top before baking to enhance presentation.
- Meaty Roma or Italian Plum tomatoes are preferred for their dense flesh and fewer seeds, but other tomatoes can be used if excess pulp and seeds are squeezed out.
- Fresh basil provides the best flavor; if using dried basil, only add one tablespoon due to its concentration.
- You can mix panko bread crumbs with the parmesan topping for added texture.
- This dish can be assembled ahead of time and baked right before serving.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of casserole)
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 8 mg
