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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place boiling water and tomatoes in a bowl. Cover and let stand 10 minutes or until tender. Drain well; finely chop.

Step 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.

Step 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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