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Garlic and Herb Bread Pudding

Becky Luigart-Stayner; Melanie J. Clarke
Yield 8 servings
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

Nutrition Information

  • calories 178
  • caloriesfromfat 31 %
  • fat 6.2 g
  • satfat 2.3 g
  • monofat 2.4 g
  • polyfat 0.8 g
  • protein 10.5 g
  • carbohydrate 19.8 g
  • fiber 1.2 g
  • cholesterol 87 mg
  • iron 1.5 mg
  • sodium 490 mg
  • calcium 201 mg

How to Make It

  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.