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Italian Bread Pudding

Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
Prep time 15 mins
Chill time 4 hrs
Bake time 55 mins
Stand time 5 mins
Yield Makes 6 servings


  • 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

How to Make It

  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.

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

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

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

  7. 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.

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