Garlic and Herb Bread Pudding

Garlic and Herb Bread Pudding
Photo by Becky Luigart-Stayner

Ingredients

  • 2/3 cup (about 2 1/2 ounces) shredded part-skim mozzarella cheese, divided
  • Cooking spray
  • 6 cups (1-inch) cubed Italian bread (about 8 ounces)
  • 2 teaspoons olive oil
  • 2 cups fat-free milk
  • 3 large eggs
  • ½ teaspoon salt
  • + 5 more ingredients
    • 2 tablespoons grated fresh Parmesan cheese, divided
    • 2 tablespoons chopped fresh or 2 teaspoons dried basil
    • ½ teaspoon black pepper
    • 1/3 cup sun-dried tomatoes, packed without oil
    • 2 tablespoons minced garlic

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 b...

View full recipe at My Recipes

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