Monday, December 7, 2009
Garlic Bread Pudding
Here's a savory (not sweet) bread pudding, something like a very custard-y stuffing. It can be the centerpiece of a vegetarian holiday meal or a dynamite, hearty side dish for a roast. Use good quality whole grain bread, rosemary focaccia or whole wheat sourdough.
Garlic and Herb Bread Pudding
Serves 8 as a side dish
1/3 cup sun-dried tomatoes (not packed in oil)
1 T olive oil
2 T minced fresh garlic
1 cup fat-free milk
1 cup fat-free half and half
3 large eggs
2/3 cup shredded part-skim mozzarella cheese, divided
2 T grated fresh Parmesan cheese, divided
2 T fresh or 2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
6 cups cubed bread
Preheat oven to 350 degrees.
Place tomatoes in a bowl, cover with boiling water and let stand for 10 minutes. Drain well and finely chop.
Heat oil in a small nonstick skillet over medium-low heat. Add garlic; cook for 1 minute, stirring.
Beat eggs lightly in a deep bowl; add milk and half & half and mix well.
Stir in tomatoes, garlic, 1/2 cup mozzarella, 1 T Parmesan, thyme, salt and pepper.
Place bread evenly in a shallow 1 1/2 quart casserole coated with cooking spray. Pour milk mixture over bread, stirring gently to coat. Let mixture stand 10 minutes.
Sprinkle with remaining cheeses.
Bake at 350 degrees for 45 minutes or until golden brown.