By Akshara
April 6, 2026
This recipe reinvents two childhood favourites: tomato soup and grilled cheese, into a sophisticated, custard-based savoury pudding. By soaking crusty sourdough in a rich tomato bisque base and layering it with sharp cheddar and gruyère, you create a dish that is crispy on the edges and melt-in-your-mouth tender in the center. It’s a decadent twist on a classic pairing that works perfectly as a brunch centerpiece or a cozy dinner.
4 cups sourdough bread, cubed and slightly stale 1.5 cups creamy tomato bisque (homemade or high-quality store-bought) 3 large eggs 1.5 cups shredded sharp cheddar and gruyère mix 1/4 cup grated parmesan Fresh basil and red pepper flakes for seasoning
Whisk the eggs and tomato bisque together in a large bowl until well combined.
Fold in the sourdough cubes and let them soak for 15–20 minutes so they absorb the liquid.
Grease a baking dish and layer half of the soaked bread, followed by a generous sprinkle of the cheese blend.
Top with the remaining bread and the rest of the cheese.
Bake at 180°C for 30–35 minutes until the custard is set and the cheese is golden and bubbling. Garnish with fresh basil.