Garlic and Herb Bread Pudding -- posted by Jessica

This is another quick and easy way  to use up stale bread! I really liked the way this one turned out; a savory bread pudding rather than a sweet one. The only thing, was that the recipe said to put the bread in the greased dish and then pour on the milk/egg mixture and stir to coat. My pudding ended up sticking to the pan, so next time will mix the bread and milk mixture then pour into the greased dish. I think the stirring in the greased dish moved the cooking spray around too much causing the pudding to stick.  This recipe is from Cooking Light.

1/3 cup sundried tomatoes packed w/ out oil
2 tsp olive oil
2 Tb minced garlic
2 cups fat free milk
3 large eggs
2/3 cup shredded mozzarella
2 Tb grated Parmesan
3Tb chopped fresh basil or 2 tsp dried basil
1/2 tsp salt
1/2 tsp black pepper
6 cups (1 inch) cubed Italian Bread (about 8 oz)

350 oven. soak tomatoes in a little boiling water covered 10 min till tender; drain and chop.
Heat oil over medium low and add garlic 1 min stirring constantly.
Combine eggs and milk; then tomatoes, garlic, 1/2 cup of the mozzarella and 1 Tb of the parmesan, basil, salt and pepper. Place in shallow greased 1 1/2 quart baking dish. Pour milk mixture over top gently stirring to  coat. Let stand 15 min. Sprinkle w/ rest of cheeses and bake 45 min or till golden brown. 8 servings