This cherry tomato-topped “Frittata di Pane,” or bread frittata, is delicious warm or cool and travels well. A great dish to bring to a potluck or a picnic!
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I’ve been eating cherry tomatoes by the handful lately because they’re so sweet and delicious! They’re an easy, healthy snack (I especially like them dipped in hummus), but I also like to add them to salads, casseroles, risotto, pasta, and frittata.
“Frittata di Pane,” or bread frittata, is a savory bread pudding of sorts; you soak pieces of stale bread in an egg and cream mixture, then briefly cook it on the stovetop and finish it in the oven. It’s a blank template really—you can mix in whatever cheese, veggies, or protein you like. Lately, I’ve started making the recipe to showcase colorful cherry tomatoes. I top the bread frittata with tomato halves and then broil it for a few minutes. The tomatoes caramelize and their flavor concentrates to become a fabulously scrumptious topping.
What I especially like about bread frittata is that you can make it in advance—it’s equally good warm or cold—and it holds and travels really well. It’s like a reverse sandwich, except all the garnishes are mixed in so the dish won’t spill, fall apart, or get soggy. In other words, bread frittata is perfect for potlucks or picnics.
In this recipe, I add crispy prosciutto into the mix, but in the past, I’ve also made it with fried pancetta and Italian sausage. Of course, you could also go the vegetarian route and forgo meat altogether—this egg-based dish is plenty hearty on its own.
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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