Garlic and Herb Bread Pudding

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 31%
  • Fat: 6.2g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 10.5g
  • Carbohydrate: 19.8g
  • Fiber: 1.2g
  • Cholesterol: 87mg
  • Iron: 1.5mg
  • Sodium: 490mg
  • Calcium: 201mg

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

  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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