1/1 Photo of Garlic and Herb Bread Pudding
A savory bread pudding that can be served as a side for soups or grilled meat. Use good bread that is a day old; try rosemary focaccia or sourdough. Published in Cooking Light magazine, October 2001.
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Units: US | Metric
- 78.07 ml sun-dried tomato, packed without oil
- 9.85 ml olive oil
- 29.58 ml minced garlic
- 473.18 ml nonfat milk
- 2 large eggs
- 158.51 ml shredded part-skim mozzarella cheese, divided
- 29.58 ml grated fresh parmesan cheese, divided
- 29.58 ml chopped fresh basil or 9.85 ml dried basil
- 2.46 ml salt
- 2.46 ml black pepper
- 1419.54 ml cubed Italian bread (1-inch cubes)
- cooking spray
- 1Preheat oven to 350°F.
- 2Pour boiling water into a bowl. Place sun-dried tomatoes into the boiling water; cover and let stand 10 minutes or until tender. Drain well; finely chop.
- 3Heat oil in a small nonstick skillet over medium-low heat. Add garlic; cook for 1 minuted, stirring constantly. Combine the milk and eggs in a bowl, stirring with a whisk. Stir in tomatoes, garlic, half of mozzarella cheese, half of Parmesan cheese, basil, salt and pepper.
- 4Place bread in a shallow 1 1/2-quart casserole coated with cooking spray. Pour milk mixture over bread, gently stirring to coat. Let mixture stand 15 minutes. Sprinkle with remaining mozzarella and Parmesan. Bake at 350°F for 45 minutes or until golden brown.
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Nutritional Facts for Garlic and Herb Bread Pudding
Serving Size: 1 (100 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 113.8
- Calories from Fat 54
- Total Fat 6.0 g
- Saturated Fat 2.8 g
- Cholesterol 67.5 mg
- Sodium 382.7 mg
- Total Carbohydrate 5.7 g
- Dietary Fiber 0.3 g
- Sugars 4.3 g
- Protein 9.3 g
The following items or measurements are not included: