Italian Bread Pudding
2 large eggs
1 can (14-1/2 oz.) Italian seasoned diced tomatoes, undrained
2 tsp. bottled minced roasted garlic
... 1-1/2 tsp. dried basil or oregano or 3/4 tsp. each
1/4 tsp. crushed red pepper flakes or freshly ground black pepper
4 cups cubed Italian bread (about 4 oz.)
1-3/4 cups Sargento® Traditional Cut Shredded Mozzarella Cheese , divided
2 Tbsp. chopped fresh basil or Italian parsley (optional)
In a large bowl, beat eggs until frothy. Add tomatoes, roasted garlic, dried basil and pepper flakes; mix well. Add bread cubes and 1 cup cheese; mix well.
Coat a shallow 1-1/2-quart baking dish or 8-inch baking dish with cooking spray. Spoon bread mixture into dish; top with remaining 3/4 cup cheese. Bake in a preheated 375 degrees oven 25 minutes or until set in center and cheese is golden brown. Let stand 5 minutes before serving. Garnish with fresh basil if desired.Source Welcome Home recipe/picture
2 large eggs
1 can (14-1/2 oz.) Italian seasoned diced tomatoes, undrained
2 tsp. bottled minced roasted garlic
... 1-1/2 tsp. dried basil or oregano or 3/4 tsp. each
1/4 tsp. crushed red pepper flakes or freshly ground black pepper
4 cups cubed Italian bread (about 4 oz.)
1-3/4 cups Sargento® Traditional Cut Shredded Mozzarella Cheese , divided
2 Tbsp. chopped fresh basil or Italian parsley (optional)
In a large bowl, beat eggs until frothy. Add tomatoes, roasted garlic, dried basil and pepper flakes; mix well. Add bread cubes and 1 cup cheese; mix well.
Coat a shallow 1-1/2-quart baking dish or 8-inch baking dish with cooking spray. Spoon bread mixture into dish; top with remaining 3/4 cup cheese. Bake in a preheated 375 degrees oven 25 minutes or until set in center and cheese is golden brown. Let stand 5 minutes before serving. Garnish with fresh basil if desired.Source Welcome Home recipe/picture
No comments:
Post a Comment