Italian Bread Pudding

Southern Living
Italian Bread PuddingRecipe
Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
Makes 6 servings


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5 large eggs*
1 cup milk
1 1/2 teaspoons Dijon mustard
1 teaspoon dried basil
3/4 teaspoon salt
1/8 to 1/4 tsp. ground red pepper
1 (9.5-oz.) package frozen mozzarella-and-Monterey Jack cheese Texas toast, chopped
3 plum tomatoes, seeded and chopped (about 1 1/4 cups)
8 fully cooked bacon slices, chopped
1 cup grated Cheddar cheese
Garnish: fresh basil leaves


Prep: 15 Minutes
Chill: 4 Hours
Bake: 55 Minutes
Stand: 5 Minutes

1. Whisk together first 6 ingredients until blended.

2. Layer half of Texas toast in a lightly greased 11- x 7-inch baking dish; sprinkle with half each of tomatoes, bacon, and cheese. Repeat layers once. Pour egg mixture over toast and cheese. Cover and chill 4 to 24 hours.

3. Preheat oven to 325°. Bake casserole 50 to 55 minutes or until center is set. Let stand 5 minutes before serving. Garnish, if desired.

*1 1/4 cups egg substitute may be substituted.

Note: For testing purposes only, we used Pepperidge Farm Mozzarella and Monterey Jack Texas Toast.

Texas Toast Bread Pudding: Omit dried basil, tomatoes, and bacon. Proceed with recipe as directed.

Sausage Roll Casserole: Omit dried basil, tomatoes, and bacon. Increase cheese to 1 1/2 cups. Substitute 1 (18-oz.) package frozen sausage wrap rolls for Texas toast. Break apart sausage rolls; cut each roll crosswise into thirds, cutting across sausage. Proceed with recipe as directed.

Note: For testing purposes only, we used Sister Schubert's Sausage Wrap Rolls.

Created date

November 2008