Garlic And Herb Bread Pudding - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F.
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.
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.
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\u00b0F for 45 minutes or until golden brown.