Recipe-of-the-Month: ITALIAN BREAD PUDDING
List of Ingredients
- 5 large eggs
- 1-cup milk
- 1 1/2 teaspoons Dijon mustard
- 2 teaspoons fresh basil, chiffonade
- 1 tsp. dried oregano
- 3/4-teaspoon salt
- ¼ tsp. black pepper
- 1 (9.5-oz.) package frozen Pepperidge Farm mozzarella-and-Monterey Jack cheese Texas toast, chopped
- 2 plum tomatoes, seeded and chopped (about 1 1/4 cups)
- 2 T chopped sun dried tomatoes in oil, drained
- 8 fully cooked bacon slices, chopped
- 1 cup grated Cheddar cheese
- ½ cup grated smoked Provolone cheese
Mixing Instructions
1. Whisk together first 6 ingredients until blended.
2. Layer half of Texas toast in a lightly greased 11- x 7-inch baking dish; sprinkle with half each of tomatoes, bacon, and cheeses. Repeat layers once. Pour egg mixture over toast and cheese. Cover and chill up to 24 hours.
3. Preheat oven to 325°. Bake casserole 50 to 55 minutes or until center is set. Let stand 5 minutes before serving.
Makes 6 servings