Garlic And Herb Bread Pudding

Name: Garlic And Herb Bread Pudding
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

12 ingredients

4 steps

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

Directions

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.