My favorite hot-weather recipes are “tossable” — ones that don’t require any standing at the stove, only tossing things together in a bowl. Toss the ingredients for this savory bread pudding and let it sit overnight before baking the next morning for a warm, late summer breakfast or brunch bursting with cherry tomatoes and thyme.

This will only be as good as the tomatoes you use, so try to use locally grown, in-season cherry tomatoes bursting with flavor. It looks striking to bake and serve in individual ramekins, perhaps alongside a green salad. But you can also use a 9-inch loaf pan and slice to serve. Finally, for an alternate flavor profile, try crumbled goat cheese or feta with basil in place of manchego and thyme.

Bursting Tomato Bread Pudding with Manchego and Thyme

Serves 8

INGREDIENTS

5 eggs

1 cup milk

1 teaspoon salt

Fresh cracked black pepper

½ teaspoon red pepper flakes

¾ teaspoon pimenton (sweet paprika)

1 tablespoon coarse ground mustard

1 clove garlic, crushed

1 tablespoon minced fresh thyme, plus some extra sprigs for garnishing

5 cups cubed french bread (in 1-inch cubes)

2 cups cherry tomatoes

3 ounces manchego, grated (about 1 cup), plus more for garnishing

DIRECTIONS

Grease 8 ramekins and set aside.

In a large bowl, whisk together the eggs, milk, salt, pepper, red pepper flakes, pimenton, mustard, garlic, and thyme until combined. Add the cubed bread, tomatoes, and manchego and fold until evenly coated in the egg mixture. Spoon into the ramekins, packing down slightly to fit and ensure the egg coats everything. Cover and place in the fridge overnight.

The next morning, heat the oven to 400 degrees.

Place the ramekins on a baking sheet and bake on the center rack of the oven for 25 minutes or until golden brown. Sprinkle a little extra manchego and fresh thyme on top before serving warm.

Registered dietician and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.”  Follow her at @myberkeleybowl and www.lauramclively.com.