Rating: 3 stars
2 Ratings
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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.

Recipe by Cooking Light October 2001

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Credit: Becky Luigart-Stayner; Melanie J. Clarke

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Yield:
8 servings
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

178 calories; calories from fat 31%; fat 6.2g; saturated fat 2.3g; mono fat 2.4g; poly fat 0.8g; protein 10.5g; carbohydrates 19.8g; fiber 1.2g; cholesterol 87mg; iron 1.5mg; sodium 490mg; calcium 201mg.
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