Garlic and Herb Bread Pudding

Garlic and Herb Bread Pudding Recipe
Becky Luigart-Stayner; Melanie J. Clarke
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.

Yield:

8 servings

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

Place boiling water and tomatoes in a bowl. 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 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.

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.

Note:

October 2001
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