Garlic and Herb Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Bread puddings are usually reserved for dessert, but this savory version can be a meal in itself or a hearty side for main course soups or grilled meat. Be sure to use good bread-even better if it's a day old. Try rosemary focaccia or sourdough. Ingredients:
1/3 cup sun-dried tomatoes, packed without oil |
2 teaspoons olive oil |
2 tablespoons minced garlic |
2 cups fat-free milk |
3 large eggs |
2/3 cup (about 2 1/2 ounces) shredded part-skim mozzarella cheese, divided |
2 tablespoons grated fresh parmesan cheese, divided |
2 tablespoons chopped fresh or 2 teaspoons dried basil |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
6 cups (1-inch) cubed italian bread (about 8 ounces) |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Place boiling water and tomatoes in a bowl. Cover and let stand 10 minutes or until tender. Drain well; finely chop.
3. Heat oil in a small nonstick skillet over medium-low heat. Add garlic; cook for 1 minute, stirring constantly. Combine the milk and eggs in a bowl, stirring with a whisk. Stir in tomatoes, garlic, 1/2 cup mozzarella, 1 tablespoon Parmesan, basil, salt, and pepper.
4. 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° for 45 minutes or until golden brown.
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