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.
- Ready In:
- 1⁄3 cup sun-dried tomato, packed without oil
- 2 teaspoons olive oil
- 2 tablespoons minced garlic
- 2 cups nonfat milk
- 2 large eggs
- 2⁄3 cup shredded part-skim mozzarella cheese, divided
- 2 tablespoons grated fresh parmesan cheese, divided
- 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 6 cups cubed Italian bread (1-inch cubes)
- cooking spray
- Preheat oven to 350°F.
- Pour 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.
- Heat 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.
- Place 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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