Garlic And Herb Bread Pudding

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1/3 cup sun-dried tomato, packed without oil
• 2 teaspoons olive oil
• 2 tablespoons minced garlic
• 2 cups nonfat milk
• 2 large eggs
• 2/3 cup shredded part-skim mozzarella cheese, divided
• 2 tablespoons grated fresh parmesan cheese, divided
• 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups cubed italian bread (1-inch cubes)
• cooking spray

Recipe

• 1 preheat oven to 350°f.
• 2 pour boiling water into a bowl. place sun-dried tomatoes into the boiling water; 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 minuted, stirring constantly. combine the milk and eggs in a bowl, stirring with a whisk. stir in tomatoes, garlic, half of mozzarella cheese, half of parmesan cheese, 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°f for 45 minutes or until golden brown.